Joe likes apple cake, so for our anniversary on Friday I broke out the springform pan and got busy! This is about the time of year when I start to experiment with cakes and pies for Thanksgiving – you could call this a dress rehearsal of sorts.
What I like about this cake is it’s mostly apples with not a lot of batter. There’s only a quarter cup of sugar in the batter, which is good news for those of us who are watching our girlish figures – unless we add a scoop of vanilla ice cream on the side, then all bets are off!
- 2 large eggs
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons butter, melted
- 6 1/2 tablespoons milk
- 1/2 cup + 1 tablespoon flour
- 1 teaspoon baking powder
- pinch salt
- 6 Granny Smith apples
- Preheat oven to 400º. Spray an 8″ springform pan, set aside.
- In a large bowl, beat eggs, sugar, and vanilla until light and fluffy. Add the butter and milk.
- In a separate bowl, sift the flour, baking powder, and salt and add to the wet ingredients until just combined.
- Peel the apples, quarter and core them. Slice them on a mandolin, or as thin as possible with a knife. As you’re slicing, add apples to the batter to keep them from browning. Pour into the prepared springform pan, and bake for 35 to 40 minutes. Cool on a wire rack.