This is the last of the apple recipes for a while. I baked this back when I sat here with almost a bushel of apples!!! The cake was a very good cake but I did not add enough apples. The batter had looked very thin to me and it looked like it was all apples and not enough batter. I should have trusted the recipe as it was written and added the amount of apples it called for. I'm sure it would have been even better. I would make this again just using more apples. I found this at Confessions of a Tart.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 teaspoon of cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
3 to 4 large apples or 5 smaller ones
confectioners' sugar for dusting
Peel and core apples, then slice them thinly. Prepare an 11 inch tart pan. Preheat oven to 350 degrees. If you don't want the apples to brown, you can squeeze some lemon juice on them, but there really is no need to since they go in the batter anyway.
Sift the flour, baking powder, salt and cinnamon into a small bowl. Melt the butter and let it cool. In a large bowl combine the eggs and sugar. Using a mixer, mix on medium speed until batter becomes pale and thick.
Add in the slightly warm, melted butter and vanilla extract. Mix until well blended then add apples and stir until the apples are coated. Add in the sifted dry ingredients until well incorporated.
Pour into the prepared tart pan and place into the preheated oven for 50 minutes. Cool on a wire rack. Once cooled, dust with confections sugar. This is best servied while it is still slightly warm. Can also be served with whipped cream.
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