I like poppy seeds cakes and buns above all, but my second favorite additions to desserts are apples. I love trying new recipes and discovering new flavors and textures. It is incredible how many different ways there are to mix apples, flour and eggs and maybe butter.
This cake hides a surprise – layers. Bottom one is one with apples and custardy consistence, the upper one is the cake one. They dance together perfectly. The only thing – don’t be tempted to eat this cake while it is still warm. It is much better after cooling down.
This recipe was adapted from Cook’s Illustrated.
- 1 1/2 lbs apples
- 1 teaspoon lemon juice
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup + 1 tablespoongranulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 large egg yolks
- 1 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Peel and core apples. Then slice them 1/8 inch thick.
- Transfer apples to microwave-safe plate, cover (may be even with paper towel) and microwave for ~3 minutes.
- Mix them with lemon juice and let cool for ~15 minutes.
- Preheat the oven to 325°F.
- Prepare springform pan – butter it OR spray with vegetable oil spray.
- Mix dry ingredients: 1 cup flour, 1 cup sugar, baking powder, and salt.
- Mix wet ingredients: egg, oil, milk and vanilla.
- Add dry ingredients to wet ingredients and mix until just combined (no mixer necessary).
- Remove 1 cup of batter, and reserve for later.
- Add egg yolks to the remaining batter. Whisk well.
- Gently fold in apples.
- Transfer to prepared springform pan – spread evenly, make sure that apples create even layer.
- Add 2 tablespoons of flour to the reserved batter.
- Pour it evenly over the apple mixture in the pan.
- Sprinkle 1 tablespoon of sugar over cake.
- Bake 1 1/4 hours OR until toothpick inserted in center comes out clean and top is golden brown.
Yield: ~8 servings
Nutritional Info (1 serving): Cal 482, Prot 4g, Carb 52g, Fat 30g, Fiber 1,6g