Rustic Apple Cake
A beautifully moist apple cake that goes perfectly with a hot cup of tea.
- 6 large eggs, room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup softened cream cheese
- 1-1/3 cups all-purpose flour, *measured correctly
- 1/2 tsp baking powder
- 2 tsp pure vanilla extract
- 1 Tablespoon cinnamon
- ½ teaspoon nutmeg
- 1-1/2 lbs. (3) med/large sweet-tart apples, peeled and thinly sliced (no bigger than ¼” thick or ½” wide), reserve about 20 half-moon slices for the top of the cake
- Preheat Oven to 350˚F. Line bottom of un-greased 9" springform pan with a ring of parchment paper.
- Add 6 eggs to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 1 minute until foamy. With the mixer on, gradually add sugars and softened cream cheese, beating on high for 8 to 10 minutes or until thick and fluffy ribbons form.
- In a medium bowl, whisk together 1-1/3 cups flour with 1/2 tsp baking powder. Sift flour mixture into the beaten egg batter in 3 increments, folding with a spatula between each addition. Scrape from the bottom of the bowl, making sure pockets of flour aren't missed. Stop mixing when you no longer see streaks of flour (don't over-mix batter). Quickly fold in vanilla extract, cinnamon, and nutmeg, just until incorporated.
- Fold in sliced apples, reserving 1 cup for the top. Fold just until combined into the batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter the remaining apple slices evenly over the top. Bake at 350˚F for 50-55 minutes. The top should be golden brown.
- Remove from oven and rest in pan 15 min. Slide a thin spatula or flat knife around the edges of the pan to loosen then transfer to a cake platter to cool to room temperature.
*To measure flour accurately, pour flour into measuring cup made specifically for dry ingredients, then level off the top with the back of spoon.
This is not an overly sweet cake; you may want to adjust the sugar according to your taste preferences.
Confectioners’ sugar can be dusted on top, if desired.