I’m still recovering from another round of illness, but that won’t stop me from baking! I came across this recipe via Instagram and thought it looked like such a tasty and interesting cake that I wanted to give it a go. The cake — blogged about by Smitten Kitchen — was easy to make and is very light, making it a perfect dessert post-Sunday roast chicken dinner. This was my first time testing out a springform pan recipe on the blog, and I’m sure there will be many more to come!
6 large granny smith apples
3 large eggs
1 cup sugar
1 tsp. vanilla
1 cup flour
1/2 tsp. cinnamon, plus more to finish
icing sugar, to finish
Preheat the oven to 178C and grease a springform pan [I used a 9 inch, but I think an 8 inch would have worked better, or larger apples], then line the bottom with parchment paper. Peel, halve, and core the apples, then chop them into small chunks.
Pile the apples into the prepared pan. Next, in a large bowl beat the eggs and sugar with an electric mixer until thick and ribbons form on the surface. Beat in the vanilla, then stir in the flour and cinnamon [my addition] with a wooden spoon. The batter will be thick.
Pour the batter over the apples and use a spatula to press it down flat into the apples. Bake for 50-55 minutes [I did 55 but it could have used a few less], or until a tester comes out clean. Cool in the pan for a few minutes before opening spring and flipping the cake onto a cooling rack. Once cooled, dust with cinnamon and icing sugar.