1cup(240ml)milk, at least 2% butterfat recommended
7Tablespoons(100g)unsalted butter, melted and cooled
1teaspoonvanilla
2teaspoonsbaking powder
Pinchsalt, omit if you used salted butter
2largeapples, peeled, cored and cut into thin slices **see Note 1
Juice of 1/2 lemon, optional
Icing/confectioners' sugar, for garnish
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Instructions
Preheat oven to 350F (not fan-assisted), with rack in the centre of the oven. Prepare an 8-inch or 9-inch springform pan by spraying with baking spray and lining the bottom with a round of parchment paper. *see Note 2
In a large bowl, add the whole egg and the 2 egg yolks. Add the white sugar and whisk until light and creamy. Set aside for a moment while you prepare the apples.
Prepare the apples by peeling, cutting into quarters and removing the core/seeds. Cut each quarter into 3 or 4 slices. Drizzle apples with a bit of lemon juice. Set aside.
Returning to the batter, Add 3/4 cup of the all purpose flour and whisk to combine. Add the milk and the melted and cooled butter. Whisk to combine. Add the vanilla and the baking powder and add a pinch of salt. Whisk in. Add the remaining 3/4 cup all purpose flour and whisk until smooth.
Add the prepared apples to the batter and stir to combine well. Pour batter into prepared springform pan. Push apples into the batter. Place springform pan on top of a baking sheet (to catch any leaks).
Bake in preheated oven for 30-35 minutes for a 9-inch pan or 35-40 minutes for an 8-inch pan. **Note that this cake will not brown on top, so don't use that as a guide to when it is done. Use a skewer to test in the centre of the cake. When the skewer comes out clean, it is done. Timing will vary, so be sure to test and bake until it tests clean, however long that is. Your cake may take extra time.
Allow cake to cool in pan for 5 minutes, then run a knife around the outside and remove the side ring. Allow to cook on the base 5 minutes longer, then carefully grab the parchment under the cake and slide onto a cooling rack. Gently remove the parchment from underneath the cake and allow to cool completely. Garnish with icing/confectioners' sugar just before serving.
Enjoy this cake at room temperature on its own. or topped with whipped cream, creme anglaise or custard or a scoop of vanilla ice cream.
Notes
1. As this cake doesn't have a lot of added sugar, be sure to use a sweet apple in this cake. Something like a Granny Smith might be too hard and tart.2. I used an 8-inch pan, for a thicker cake. A 9-inch will also work, but will produce a thinner cake. Note that baking time will be shorter for the 9-inch pan.This cake is lightly sweet, so I don't recommend reducing the added sugar.