The Apple Lady's Apple Cake

By MHWilliams

Recipe from Patricia Wells' The Paris Cookbook that's foolproof and really allows the flavor of the apple to shine through. Patricia was able to coax this recipe out of the lady who sells apples in the farmer's market near the Eiffel Tower. It calls for a more acidic apple, such as Cox's Orange Pippin or McIntosh, Cortland, Gala or Gravenstein. You'll be surprised by the small amount of batter (just enough to hold the apples together.)

Ingredients

• Cake:
• 1/2 c. flour
• 1/3 c. sugar
• 1 Tbls. baking powder
• 1/8 tsp. sea salt
• 1/2 tsp. vanilla
• 2 large eggs, beaten
• 2 Tbls. vegetable oil
• 1/3 c. whole milk
• 4 baking apples (about 2 lbs.), cored, peeled, cut into thin wedges
• Topping:
• 1/3 c. sugar
• 1 egg, beaten
• 3 Tbls. unsalted butter, melted

Preparation

Step 1

Preheat oven to 400 and butter a 9" springform pan.

In bowl, combine all dry ingredients and stir. Combine all wet ingredients, then add to dry ingredients in bowl and stir well. Add apples, stir to coat w/ batter. Pour into the pan and bake about 25 minutes, until golden.

While the cake is baking, combine the topping ingredients and stir to blend. Remove cake from the oven, pour the topping over and continue baking until golden brown and firm, approx. 10 minutes or so.

Cool on a rack for 10 minutes, run knife around the sides of pan, then release and remove the sides of the pan, leaving the cake on the base. Serve at room temp., cut into wedges, with good vanilla ice cream or softly whipped cream. Yum! P.S. I've had good results using Gala apples.