Ingredients: A V B
(serves 8)
- 1 ½ lb. organic apples (such as Gala, Fuji, Cameo)
- 3 large organic eggs at room temperature
- 1 cup all-purpose flour
- 1 cup organic sugar
- 3/4 cup heavy whipping cream
- 1 lemon
- 1 tsp. vanilla extract
- 1 ½ tsp. phosphate-free baking powder
- 1 pinch of salt
- Powdered sugar for dusting
- Crème fraîche for serving (optional)
Preheat the oven at 330 F. Grease a 9-inch spring-form pan, dust it with some flour and set aside.
Peel the apples and cut them into slices. Put them in a bowl filled with water and lemon juice, to avoid discoloration.
In a small bowl mix together flour, salt and baking powder.
In a large mixing bowl, beat the eggs and the sugar at high speed until thick and fluffy. Reduce speed, add cream and vanilla, and beat for another minute. Reduce speed further and blend in flour, baking powder and salt.
Drain the apples and pat them dry with paper towel.
Gently fold the apples into the mixture, using a spatula and making sure to coat them evenly with the batter.
Pour the batter into the spring-form pan and even the top with the spatula. Bake for 60–75 minutes, until the top is golden/brown and a toothpick inserted in the dough comes out clean. Let the cake cool on a rake, then run a knife between the cake and the pan rim. Remove pan rim and cool the cake at least 10 minutes longer. Dust with powdered sugar and serve with a dollop of crème fraîche (optional).
Recipe from Sunset Magazine – September 2016