This is the same basic cake as the Peach Breakfast Cake posted last month, with some autumn updates. Every apple cake seems to involve a lot of ingredients (walnuts, sour cream, caramel glaze) that I didn't have or didn't feel like making, so I invented this one last night. Forgot to take a photo until it was already half eaten :)
I used three apples to make this very simple, super moist one bowl cake. Serve it with ice cream and it's dessert. Eat it off a napkin in the morning and it's breakfast.
- 1 stick of butter
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- a quarter teaspoon each allspice and nutmeg
- 1 tsp vanilla
- 3 peeled and cored apples. two-and-a-half are sliced to go on the top. half of one is chopped up for the batter
Butter a round springform pan. Arrange the apple slices on the bottom of your pan. You will invert the cake when it comes out of the oven and this will be the "top." If you prefer not to do it like that or don't have a springform pan, save the slices and put them on the top of the batter once it's already in the pan.
Cream the butter and sugar. Add eggs one at a time, then add flour and baking powder. Once mixed a little, stir in the vanilla, cinnamon, allspice, nutmeg and chopped apple pieces. Pour the batter over the sliced apples pre-arranged in the bottom of the pan.
Bake for 45 min at 325 degrees in an 8" springform /metal pan or 35 minutes at 350 degrees in a glass baking dish. Invert onto a dish.