Serving: 1 pound cake
Prepration Time: 50 mins
- 3 eggs
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup whole milk
- 2 1/2 tablespooons butter, melted
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla
- 3 medium apples, about 1 3/4 pounds, peeled, cored and cut into 1/8 inch thick slices
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon water
Methods / Prepration
- Preheat oven to 350º. Butter and flour an 8-inch springform pan, tapping the pan to remove excess flour; set aside. (I used a 9-inch springform pan and sprayed the pan with cooking spray with flour.)
- Combine the eggs and sugar in bowl of electric mixer. Beat at medium-high speed for 5 minutes, or until pale lemon yellow in color and thickened. Gradually add the flour, milk, and butter stopping to scrape down sides of bowl after each addition. Beat at low speed until each ingredients is blended, then increase speed to medium high and beat for 3 minutes. Add the baking powder and vanilla and beat an additional 2 minutes to blend well.
- Pour batter into the prepared pan. Arrange the apple slices vertically, with the core side down, in concentric circles in the batter, beginning with the outside edge of the pan and continuing to the center. The arrangement of the apples should resemble a rose in full bloom.
- Bake in preheated oven for about 50 minutes (mine was done in about 40 minutes), or until a toothpick inserted in the center of the cake comes out clean and apples are lightly browned.
- Remove from oven and cool for 10 minutes. Remove the sides of the springform pan.
- While cake is cooling, whisk together powdered sugar, cinnamon and water to create a thin glaze.
- Remove the sides of the springform pan and drizzle cake with glaze.
- Serve warm if desired.