The Apple Lady’s Buttery Apple Cake
|The Apple Lady's Apple Cake|| |
I have made this numerous times - we call it the Paris Lady's cake. My husband could eat it one sitting...
- ½ cup all-purpose flour (I have not tried this with whole wheat flour, but it's worth a shot)
- ⅓ cup sugar
- 1 tablespoon baking powder
- ⅛ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil
- ⅓ cup whole milk
- 4 baking apples (about 2 lbs. total), cored, peeled, and cut in
- The topping:
- ⅓ cup sugar
- 1 egg, lightly beaten
- 3 tablespoons butter, melted
- Preheat the oven to 400 degrees. Butter a 9-inch springform pan and set aside.
- In a large bowl combine the flour, sugar, baking powder and salt, stir to blend. Add the vanilla extract, eggs, oil, and milk and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
- Spoon the mixture into the prepared pan. Bake in center of the oven until fairly firm and golden, about 25 minutes.
- Meanwhile, prepare the topping; In a small bowl, combine the sugar, egg and melted butter and stir to blend. Set it aside.
- Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
- Cool the cake on a rack for at least 10 minutes before running a knife around the sides of the pan and releasing and removing the outer ring. Can be served warm or at room temperature.
- Makes 8 servings