Makes one cake
This is a very old recipe and is perfect for holidays, brunches, weekends, etc. It's simple, easy and one of Todd's favourite breakfast cakes. He likes it with a bit of cream. serve warm or at room temperature.
2 large free range eggs
1 TBS vegetable oil
1/5 tsp pure vanilla extract
150g sugar (3/4 cup)
140g plain flour (1 cup)
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp each ground allspice, nutmeg and cardamom
1/4 tsp salt
1 1/2 pounds peeled, cored and thinly sliced tart apples (about 2 ups)
(I like to use Granny Smiths)
1 TBS Demerara Sugar (Turbinado)
Preheat the oven to 190*C/375*C/ gas mark 5. If you are using a glass or dark coloured pie plate decrease the temperature to 10*C/350*F/ gas mark 4. Butter a 10-inch pie plate. Set aside.
Whisk together the eggs, oil, vanilla and sugar. Beat with a wooden spoon until thick, about 1 minute. Whisk together the flour, baking powder, cinnamon, appslice, nutmeg, cardamom and salt. Add to the egg mixture and beat vigorously to combine. Fold in the apples, mixing until the apples are coated and the batter becomes moist and smooth. There should be a lot of apples which are held together with a bit of batter.
Scrape into the prepared pie dish and levl the top. Sprinkle the demerara sugar evenly over top. Bake in the centre of the oven for 30 to 35 minutes. The bottom should be a deep golden brown and the apples should be tender when pierced with a fork. Allow to cool for at least an hour in the pan on top of a folded tea towel or pot holder. Serve warm or at room temperature Cut into wedges to serve.
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