We could say that this cake is the apple version of banana bread. Not too sweet, it’s the perfect afternoon snack. A generous quantity of apples are used both inside the cake and as toppings. With just the right acidity, Cortland apples also soften nicely once cooked.
Ингредиенты
- 4 cups (440 g) Cortland apples, peeled, cored and diced (about 4 apples)
- 1 tsp ground cinnamon, vanilla or almond extract
- 3 eggs
- 1 cup (210 g) brown sugar
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a bowl, combine the apples with the cinnamon. Toss to coat well. Set aside.
- In a large bowl, whisk the eggs and brown sugar with an electric mixer until pale, about 3 minutes. Using a spatula, fold in the flour and baking powder.
- Spread out one-third of the batter in the prepared pan. Top with one-third of the apples. Continue with two more layers of batter and apples, finishing off with the apples.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, about 3 hours. Sprinkle with icing sugar and serve with whipped cream, if desired.
