The basic recipe I used was adapted from Smittenkitchen.com. This is a
wonderful place to look for unique recipes, and the photos of the food, from preparation to finished product, are wonderful. According to the author, this is an old family recipe, which was why I was happy to find it for the monthly C & C festivities.
Butter or nonstick spray, for greasing springform pan
6 large Granny Smith apples
3 large organic eggs
1 cup granulated white sugar
1 teaspoon + good vanilla extract
1 1/2 cup all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Chop apples after peeling into 1/4 by 1/2 inch chunks. Then preheat oven to 325 degrees. Line the bottom of a springform pan with parchment paper. Butter the bottom and sides of the pan liberally. Pile the cut apples in the prepared pan. In a separate bowl, combine all the other ingredients and and beat with an electric mixer until the batter is thick. A good way to test it is if it forms ‘ribbons’ or ‘ripples’ after mixing a bit.
Pour batter over apples in pan, insuring that the apples are completely covered. You can spread the batter with a spatula and press down lightly to do this. The top of the batter should be level with the apples. Bake in oven for 55 60 minutes until tester comes out clean of batter. Cool in pan for 10 minutes on a rack, then flip over onto a plate, then flip again onto your pretty cake dish. Have someone help you with this part if you’re nervous. Dust lightly with cinnamon.
The dessert can be served warm or cooled, dusted with powdered sugar. The traditional way to serve is plain, but you can add homemade whipped cream, or sour cream as an garnish.