This cake is one of our mother’s specialties. She found it by way clipping apple recipes from the newspaper and after testing ever single one, this one turned out the best and has become a tradition in our family since.
Every time we have a slice we always remember our childhood. It is comforting, chock full of apples and simply a great cake for brunch, a snack or with tea.
Adapted from Cynthia Marcus, by way of BMH sisters’ mother
- butter for pan
- 3/4 C (1 1/2 sticks) unsalted butter at room temperature
- 1 C sugar (I used Stevia as a sugar substitute)
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 C all-purpose flour, sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 3 apples, peeled, quartered, cored and thinly sliced
- 2 tsp Vietnamese cinnamon mixed with 1 T sugar
- 2 T butter, melted
- 1/2 C sugar or Stevia
- 1 egg, lightly beaten
Set the oven to 350 degrees F. Grease 9″ springform pan with butter. Cream butter and sugar/Stevia with an electric mixer (or by hand) until light and fluffy about 2 minutes. Add eggs and vanilla, beat for 1 minutes. On the lowest speed, slowly add the flour, baking powder and salt. Pour the batter into the pan and smooth it with a spatula.
Arrange the apples in concentric circles, pressing them lightly into the batter. Sprinkle with Vietnamese cinnamon-sugar. Bake cake for 55 minutes or until set. Remove the cake from the oven.
Turn the oven temperature to 325 degrees F. While the cake is baking make the custard. In a bowl, stir together the butter and sugar with a fork. Add the egg and stir until the mixture is smooth. Pour the custard over the hot cake, starting in the center but not down the sides. Bake the cake for another 30 minutes, or until the custard is set. Cool cake on a wire rack for 30 minutes.
Run a sharp knife around the edges of the cake. Unlatch the spring form ring. Let the cake cool completely. Slide a metal spatula under the cake and transfer it to a platter.