1/2 cup all-purpose flour
1/3 cup sugar
1 Tbs. baking powder
1/8 tsp. fine sea salt
1/2 tsp. pure vanilla extract
2 large eggs, lightly beaten
2 Tbs. vegetable oil
1/2 cup whole milk
4 baking apples (about 2 lbs. total), cored, peeled and cut into thin wedges
1/3 cup sugar
1 large egg, lightly beaten
3 Tbs. unsalted butter, melted
Equipment: 9-inch springform pan
Preheat oven to 400°F.
Butter a 9-inch springform pan and set aside
In a large bowl, combine the flour, sugar, baking powder and sea salt and stir to blend. Add 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 cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 min.
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 presses with a fingertip, about 10 minutes.
Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into wedges.
Notes: Patricia Wells - “When you make this cake, you will be surprised by the small amount of batter, the quantity of apples. In effect, this is more of a crustless pie, in that the batter is just there to hold the apples together. What I love most about this recipes is that it allows the full flavor of the apple to shine through.”
Note: Cook until you can see the custard or batter is set before adding the topping.