APPLE CAKE A LA PATRICIA WELLS

butter and flour for baking pan
l/2 cup flour
l/3 cup sugar
l tbsps. baking powder
l/8 tsp. salt
l/2 tsp. vanilla
2 large eggs, lightly beaten
2 tbsps. veggie oil
l/3 cup whole milk
zest of l lemon, cut into find slivers
4 to 6 apples (about 2 lbs.) cored, peeled and cut into l6ths (Macs or golden delicious)
Topping:
l/3 cup sugar
l large egg, lightly beaten
zest of l lemon cut into find slivers
l tbsps. freshly squeezed lemon juice
3 tbsps. butter, melted
Heat oven 425. Butter 9″ springform pan and set aside. In large bowl combine flour, sugar, baking powder & salt and stir to blend. Add vanilla, eggs, oil, milk and lemon zest and stir until well blended. Add the apples and stir to thoroughly coat the apples with the batter. Spoon the mixture into the prepared pan. Place pan in center of the oven and bake until fairly firm and golden, about 25 to 35 mins. Meanwhile prepare topping. In small bowl combine sugar, egg, melted butter, lemon zest and lemon juice and stir to blend. Set aside. Remove the cake from oven and pour topping mixture over it. Return cake to ven and bake until top is a deep golden brown and cake feels quite firm when pressed with a fingertip – l0 to l5 mins. Transfer the cake pan to rack nd allow to cool for l0 mins. Then run knife along the sides of the pan and release and remove the springform side leaving the cake on the pan base. Serve at room temp cutting into thin wedges.
Serves 8 Today Show