It came together like a dream - it was almost too easy to make. I shared half the cake with my friendly taste-testers, but over the course of the day regretted that, as I wistfully polished off the last slice. Today I made it again for my neighbor , and I'm thinking after a run to the store for more vanilla, I may just make a third one. And I'm also thinking this could easily be made gluten-free, since it only uses 1/2 cup of flour. If you do make a GF version, please let me know what you used, so I can pass it along to Izzie, my GF granddaughter.
Dorie's Custardy Apple Cake
Preheat oven to 375F.
Butter or vegetable shortening for the pan.
Parchment circle for the bottom of the pan (I just trace and cut from a roll)
3 medium fresh apples - enough to make 2 cups apple slices
A mandoline for slicing the apples, or a sharp knife and lots of patience
1/2 cup all purpose King Arthur flour
1 teaspoon baking powder
2 extra large eggs
1/3 cup sugar
2 teaspoons good vanilla extract
6 tablespoons whole milk
1 or 2 pinches of kosher salt
2 tablespoons unsalted butter, melted and cooled
Confectioner's sugar for sprinkling on top of the cake
Butter the cake tin, trace a circle on parchment and cut out and press into bottom of pan.
Peel and slice the apples very thinly, using a mandoline . Set aside.
Measure the flour and baking powder into a bowl and set aside.
In mixer bowl, add the eggs,sugar and salt and beat for two minutes, then add the milk and vanilla and the melted butter. Mix briefly.
Add the flour and baking powder to the egg mixture and mix briefly.
Add the apples to the batter, and gently fold in the apple slices with a rubber spatula until they are coated.
Scrape the batter into the prepared cake pan and bake for 45 minutes, or until a skewer poked into the middle comes out clean, and the top of the cake is golden. It will continue to bake as it cools in the tin.
Let cake cool on cooling rack for 15 minutes before running a knife around the edge of the cake. Quickly flip cake onto another cooling rack, place another rack on top, and flip over so cake is right side up.
Cut the cake into 6 or 8 triangles, and dust with confectioner's sugar just before serving.
Adapted from Dorie's book: Baking Chez Moi