Ingredients
The following ingredients have 4 Servings
- 3/4 cup (110g) AP flour
- 3/4 t baking powder
- pinch of salt
- 4 medium-large apples ((a mix of varieties))
- 1-2 t apple cider vinegar
- 2 large eggs
- 3/4 cup (150g) sugar
- 3 T apple brandy ((such as Calvados))
- 2 t vanilla
- 8 T (1/2 cup/115g) unsalted butter, melted and cooled to room temperature
Instruction
- Preheat the oven to 350 F and adjust the oven rack to the center of the oven. Cut out a circle of parchment to fit the bottom of a 9-inch springform pan; then cut out a strip to line the inside rim of the pan. Lightly grease the pan to encourage the parchment to stick, and then generously butter the parchment. This cake can definitely stick--at my in laws' I did not use the parchment strip to line the side, and parts of the cake did not remove nicely.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Peel and core the apples, then cut them into 1-inch (3cm) chunks. Toss them with a teaspoon or two of apple cider vinegar to prevent browning. Set aside.
- In a large bowl, beat the eggs (a hand whisk is fine) until foamy and then whisk in the sugar. Then whisk in the apple brandy and vanilla.
- Gently stir in half of the flour followed by half of the melted butter. Repeat. Do not overmix.
- Fold in the apple chunks until they’re well-coated with the batter and scrape them into the prepared cake pan. Smooth the top a bit.
- Bake the cake for 50-60 minutes, or until a knife inserted into the center comes out clean (it may be a little juicy looking from hitting an apple). Let the cake cool for 5 minutes, then carefully remove the sides of the cake pan, leaving behind the parchment paper. Then carefully peel away the parchment paper, making sure no apples are stuck to it.
- Let cake cool before serving. You can serve with whipped cream or crème fraîche (or even ice cream--although maybe that is more American?), or just plain (if you are, ahem, eating it for breakfast).
