Ingredients
Scale
- 6 medium apples (preferably a mix of tart and sweet varieties like Granny Smith and Fuji), peeled and thinly sliced
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon ground cinnamon (optional, but highly recommended)
- Powdered sugar, for dusting
Substitution tips: If you want to make this cake gluten-free, try swapping the all-purpose flour for a 1:1 gluten-free baking blend. For a dairy-free version, substitute the milk with almond or oat milk, and use coconut oil instead of butter. The cake’s delicate texture remains delightful with these swaps.
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9-inch springform pan or a round cake pan, then line the bottom with parchment paper for easy release.
- Peel and thinly slice the apples. When I was young, Mama Lou and I used a mandoline slicer to get the slices “invisible”—thin enough that you could almost see through them. If you don’t have one, use a sharp knife and take your time. This step is key to the cake’s delicate texture.
- In a large bowl, whisk together the flour, sugar, salt, and cinnamon until evenly combined.
- In a separate bowl, beat the eggs until frothy. Add the milk, vanilla extract, and melted butter, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter should be thin but smooth.
- Gently fold in the apple slices, making sure they are evenly coated with the batter. The apples will seem like they’re swimming in the batter—this is exactly how it should look.
- Pour the mixture into the prepared pan, spreading the apples evenly. Mama Lou always said, “Make sure every apple gets a good bath in the batter.”
- Bake for 50-60 minutes, or until the top is golden and a toothpick inserted into the middle comes out clean. The cake may still look delicate, but it will set as it cools.
- Let the cake cool completely in the pan on a wire rack before removing the sides of the springform pan.
- Just before serving, dust with powdered sugar for a delicate, snowy finish that reminds me of the first crisp mornings of fall in Mama Lou’s garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
