French Apple Cake

• Produce

  • 1 1/2 lbs Granny smith apples

• Refrigerated

  • 1 Egg
  • 2 Egg yolks

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 1/16 cup Granulated sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 1 tbsp Calvados

Found on browneyedbaker.com

Description

Ingredients

• 1½ 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 + 2 tablespoons all-purpose flour, divided
• 1 cup + 1 tablespoon granulated sugar, divided
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 egg
• 2 egg yolks
• 1 cup vegetable oil
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Directions

• 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. 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. In a medium bowl, whisk together 1 cup of the flour, 1 cup of the granulated sugar, baking powder, and salt. 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. 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. 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. 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.