This beautiful cake is more apple than cake which makes it so moist and delicious. A dusting of powdered sugar is all the adornment it needs, although a little whipped cream never hurt anything..
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large Granny Smith apples
2 large eggs
3/4 cup sugar
3 tablespoons apple juice
1 teaspoon vanilla
1 stick of unsalted butter, melted and cooled
Confectioners sugar for dusting top
- pre-heat the oven to 350 degrees
- Generously butter a 9″ spring form pan and place it on a foil lined rimmed cookie sheet
- Whisk the flour, baking powder and salt in a small bowl
- Peel the apples, then cut them in half, remove the seeds and cut them into 1/4″ slices
- In a medium bowl, whisk the eggs until they are foamy
- Pour in the sugar, apple juice and vanilla and blend
- Add half the flour mixture and mix
- Add half the melted butter and mix
- Again the flour, then the butter mixing after each addition
- Whisk until you have a smooth batter
- With a rubber spatula, fold in the apples and coat with the batter
- Pour into the pan, pushing down the apples a bit to level out the top
- Bake for about an hour and twenty minutes or until the top is golden brown and a knife inserted in the center comes out clean
- Cool on a wire rack for 15 minutes, then run a knife around the perimeter and release the spring form
- Store at room temperature until completely cooled
- Dust the top with confectioners sugar
