This recipe is from a lady who sells apples in the Avenue de Breteuil Market in Paris. Good varieties for this recipe are McIntosh, Cortland, Gala or Gravenstein. If you like sweeter apples, Golden Delicious or Jonagold work well. I find that this is one cake that tastes just as good the second day, should there be any left over.


  • Unsalted butter and flour for preparing the pan
  • 1/2 c. all-purpose flour
  • 1/3 c. sugar
  • 1 T baking powder
  • 1/8 t. fine sea salt
  • 1/2 t. pure vanilla extract
  • 2 large eggs, lightly beaten
  • 2 T vegetable oil
  • 1/3 c. whole milk
  • 4 baking apples (about 2 pounds), cored, peeled and cut into 16ths
  • The Topping:
  • 1/3 c. sugar
  • 1 large egg, lightly beaten
  • 3 T unsalted butter, melted
  • Equipment:
  • One 9" spring-form pan


1. Preheat oven to 400° F.
2. Butter and flour the pan and set aside.
3. In a large bowl, combine flour, sugar, baking powder and salt and stir to blend. Add vanilla extract, eggs, oil and milk, and stir until well blended. Add the apples and stir to thoroughly coat the apples with the batter.
4. Pour the batter into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
5. Meanwhile, in a small bowl, combine the sugar, egg and butter and stir to blend. Set aside.
6. Once the cake has baked for 25 minutes, remove it from the oven, and pour the sugar mixture on top of the cake. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes more, for a total baking time of 35 minutes.
7. Remove to a rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the spring-form pan, leaving the cake on the base. Serve at room temperature, cutting into thin wedges.

Serves 6 - 8

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Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

Apple Cake