- 1 1/2 pounds Granny Smith apples (about 4 large apples, peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise)
- 1 tablespoon calvados (apple brandy or white rum)
- 1 teaspoon lemon juice
- 1 cup all-purpose flour (divided)
- 1 cup granulated sugar (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 2 egg yolks
- 1 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- powdered sugar (for dusting)
|Calories440Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sana R. 6 Jan
Simply delicious and amazingly easy to make. Tastes like something from a gourmet bakery!
Rosalie T. 20 Aug 2017
Easy. Delicious! Turned out perfect the first time
Hillary T. 7 Jan 2017
Amazing everyone loves it, can exchange apples for pears or peaches, Orange juice instead of lemon juice, & add a dash of vanilla or almond extract
N C. 12 Feb 2016
This is delicious I needed to bake it a bit longer as it was a bit soggy on the bottom (probably my apples). What I like about this is that is good for either dessert or a breakfast sweet. My guests asked to take the remaining cake home with them.
carol g. 13 Nov 2015
Found some of the directions confusing-- it says to divide the flour and sugar but then tells you to put the cup in. Only later does it refer to the set aside flour and sugar. I am cooking it now, but want to know if i can make a second with remaining ingredients and freeze it-- Does it freeze well? I have now made the recipe three times. It really has a great flavor and I adapted it to include a non-apple , non-dairy version that is flavored with peaches and juice instead of apples and milk. I made this last version in two 8 inch square pans and used orange marmalade as a glaze between the layers. I made a vanilla frosting (using non dairy creamer instead of milk base) and added orange marmalade for flavoring. with a sprinkle of turbinado sugar on top It really is amazing that the base is so versatile. My husband's only criticism is that the cake was a little too dense. It was certainly moist!
Ann J. 8 Nov 2015
this was a really really fabulous recipe. I did not have vegetable oil so i used coconut oil. " It tastes like it came from a gourmet restaurant". that was the comment of my guests. I will be making this again.
Mary Ann B. 7 Nov 2015
DIRECTIONS: 1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Spray a 9-inch springform pan with non-stick cooking spray. Place the prepared pan on a rimmed baking sheet lined with aluminum foil. 2. Place the apple slices into pie plate, cover with an inverted plate, and microwave until the apples are pliable and slightly translucent, about 3 minutes. Toss the apple slices with Calvados and lemon juice and let cool for 15 minutes. 3. In a medium bowl, whisk together 1 cup of the flour, 1 cup of the granulated sugar, baking powder, and salt. 4. In a large bowl, whisk together the whole egg, oil, milk, and vanilla extract until smooth. Add the dry ingredients and whisk until just combined. Transfer 1 cup of the batter to a separate small bowl and set aside. 5. Add the egg yolks to the remaining batter in the large bowl and whisk to combine. Using a rubber spatula, gently fold in the cooled apples. Transfer the batter to the prepared pan; using an offset spatula, spread the batter evenly to the pan edges, gently pressing on the apples to create even, compact layer, and smooth surface. 6. Whisk the remaining 2 tablespoons of flour into the reserved batter. Pour over the batter in the pan and spread evenly to the pan edges and smooth the surface. Sprinkle the remaining 1 tablespoon granulated sugar evenly over the cake. 7. Bake until the center of the cake is set, a toothpick inserted in the center comes out clean and the top is golden brown, about 1 hour 15 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Run a paring knife around the sides of the pan and cool completely, 2 to 3 hours. Dust lightly with powdered sugar before serving.
Susan E. 7 Nov 2015
Click on the green box below the list of ingredients to get the full recipe with instructions. Scroll down to you get to the full recipe. I know it is there as I printed it out. The site will not let me leave just the message above I had to write 100 words or more...so If I decide to make this I will let you know if I liked it.