6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon ground cinnamon
Icing sugar, to finish
Preheat oven to 175 C degrees. Line the bottom of a 23cm springform pan with parchment paper. Butter the paper and the sides of the pan.
Peel the apples then slice around the core, so you have 4 pieces, then chop them into medium-sized slices.
Pile the cut apples directly in the prepared pan.
Meanwhile, in a large bowl, using an electric mixer with a whisk attachment, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs.
Beat in vanilla, then stir in flour & cinnamon with a spatula until just combined. The batter will be thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.
Bake in preheated oven for 55 to 60 minutes, or until a skewer comes out clean.
Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter.
Dust lightly with icing sugar.
Serve warm or cooled, dusted with powdered sugar.
It would be delicious with a dollop of barely sweetened whipped or sour cream, but for me nothing beats warm apple cake with a scoop of vanilla ice cream! This cake is fluffy yet moist with a perfect crispy crust, which will remind you of boudoir biscuits. Yum. The best thing about this cake is how quick & easy it is to make! Perfect for a festive dessert in the Southern Hemisphere. Happy Baking.
Find the printable version of the recipe here
Adapted from The Smitten Kitchen
Megan Kate Swan is a food stylist and professional chef in Cape Town, South Africa