I’ll admit, I have a thing for apple cakes – because you don’t have to frost them, and they can be dessert or a companion with your morning coffee. Yep, they’re flexible like that. There’s not a whole lot of flour or sugar in this recipe – as a matter of fact, this cake is basically chunks of apples that are lightly coated with batter and baked. It’s a good cake!
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 pinch kosher salt
- 4 large Granny Smith apples
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted and cooled
- Butter a 8″ pan and line with parchment or wax paper. Set aside.
- In a small bowl, whisk the flour, baking powder, and salt.
- Peel, core, and cut apples into 1″ chunks.
- In a large bowl, beat eggs until foamy, then add sugar and vanilla.
- Mix in half of the flour, then half of the butter, and repeat.
- Fold in the apples, and spread into the prepared pan.
- Bake for 50 to 60 minutes, let cool on a wire rack for 20 minutes then turn out to finish cooling.
Sounds good. Adding this one to favorites so I can find it again!
Pick up a pint of vanilla ice cream!
Justmade this again, delicious as always!