0 recipes from contoocook and beyond


l/2 cup flour
l/3 cup sugar
ltbsps. baking powder
l/8 tsp. salt
l/2 tsp. vanilla
2 large eggs, lightly beaten
2 tbsps. veggie oil
l/3 cup whole milk
4 apples, cored, peeled and cut into thin wedges (McIntosh would be best)
l/3 cup sugar
l llarge egg, lightly beaten
3 tbsps. butter, melted
Heat oven 400. Butter 9″ springform pan and set aside. In large bowl combine flour, sugar, baking powder and salt and stir to blend. Add vanilla, eggs, oil and milk and stir until well blended. Add apples and stir to thoroughly coat them with the batter. Spoon mixture into prepared pan. Place pan in center of oven and bake until fairly firm and golden, a good 25 mins. Menawhile prepare topping. In small bowl combine sugar, egg and butter and stir to blend. Set aside. Remove cake from oven and pour topping mix over it. Return cake to oven and bake until the top is a deep golden brown and cake feels quite firm when pressed with fingertip, a good l0 mins. Transfer cake pan to rack and allow to cool for l0 mins; then run a knife around the sides of the pan and release and remove springform side leaving cake on pan base. Serve at room temp, cut into thin wedges.
Can also be served with ice cream.
Patricia Wells Paris Cook Book this cake should be cooked for 50 mins. maybe 50 mins is a tad too much. just keep watching that it doesn’t get too brown. maybe 45 mins. also increase the amount of sugar with the apples a bit. it’s a little too tart.

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