Oddly, for not being much of a baker, I surprisingly love making this apple cake. There is something comfortable about it. I think it's using the springform pan that makes me feel all giddy.
I’ve included two photos as I often substitute the apples for pears and almonds. Both are delicious. Very moist and Scrumptiously delicious!
Apple Cake
3/4 cup flour
- 3/4 teaspoon baking powder
- pinch salt
- 4 large apples (if you can, choose four different kinds)
- 2 large eggs
- 3/4 cup sugar
- 3 tablespoons dark rum
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (115g) unsalted butter, melted and cooled
- preheat the oven to 350°F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
- Whisk the flour, baking powder, and salt together in small bowl.
- Peel the apples, cut them in halves and remove the cores. Cut into 1- to 2-inch chunks.
- In a bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour mixture and add half the melted butter, followed by the rest of the flour mixture and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evens.
- Slide the pan into the oven and bake for 50 to 60 minutes, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
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