This is the easiest, yummiest, prettiest cake--you've got to make it. It makes 6 servings and there were 5 of us. It was so good I had to divvy up the 6th piece into 5 thin slices. Usually someone takes a pass on seconds but not this time.
I used Fuji apples from Jill's trees but I think just about any type of apple would work. This weekend I'm trying another apple cake recipe (to compare, of course) using the apples from Leslie's tree. I will report back.
3/4 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 extra-large egg or 1 large egg plus 1 large egg yolk
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, melted and cooled
1 to 1 1/2 apples (I used Fujis), peeled, cored and cut into 1/2-inch thick wedges
Apple, quince or ginger jelly or preserves, for glazing the cake (optional)
Note: I used Quince preserves for glazing, perfect
1. Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9-inch deep-dish pie plate or a similar sized cast-iron skillet. Note: I used a 9 inch springform pan
2. Whisk together the flour, baking powder and salt
3. Working in a mixing bowl with the whisk, beat the egg(s) and sugar together until thick and pale. Stir in the vanilla, if you’re using it, and then the melted butter. The mixture will be smooth and shiny. Stir in the dry ingredients and scrape the batter into the prepared pan. Top with the apples, making a spiral pattern. Leave some space between each slice, so the batter can puff up between the wedges – it looks much nicer with the puffs.
4. Slide the pan into the oven and bake for about 40 minutes, or until a knife inserted into the cake comes out clean. Transfer the cake to a cooling rack.
5. If you want to glaze the cake, warm a few spoonfuls of jelly and a splash of water in a microwave oven (or a saucepan) until the jelly liquefies. Brush the jelly over the hot cake.
6. Let the cake cool for at least 15 minutes, or wait until it reaches room temperature, before you cut it into wedges to serve.
Storing: Cooled and covered, the cake will keep overnight at room temperature, but it’s best served shortly after it’s baked.