Hello all– When the calendar flips over the autumn, my heart turns to apple cake. I grew up on my mom’s cake– chock full of apples and walnuts. (It’s the best Mom!!)**– So when I saw this new apple cake version– layers of stacked apple slices in a custardy creamy filling, I couldn’t wait to try it. It’s mildly sweet and delicate– and with a scoop on whipped cream on the side and an ample mug of tea, it’s just right for a fall day.
APPLE CREAM CAKE
3 large apples
1 cup sugar
3/4 cup heavy whipping cream*
1 tsp. vanilla
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
powdered sugar to dust the top
Core and peel the apples and cut them into thin slices with a mandolin or a good knife. Set aside.
With an electric mixer (whisk attachment works best), beat the eggs and sugar on high speed for two minutes until it thickens a bit. Turn the speed down to medium and beat in the whipping cream, vanilla, flour, baking powder and salt. Fold in the apples with a spoon until they are all coated with the batter.
Spoon the apple mixture into a 8″ or 9″ springform pan (or cake pan) and put it into the oven at 325 degrees for 60 to 70 minutes, until it’s nicely browned on top and cooked through when you test it by sticking in a small knife to see if it comes out clean.
Let the cake cool completely to remove it from the pan. Dust with powdered sugar through a sieve and serve with a nice little pile of whipped cream. Luscious!
*I bought the pint size carton of whipping cream– used 3/4 cup for the recipe. And the rest I beat with and mixture adding 1 tsp. powdered sugar and 2 tsp. vanilla instant pudding mix to sweeten and set it up well.
**Hi Mom!! (I know my dear Mom always checks in here! xox)