DENSE AND CUSTARDY APPLE CAKE
My cousins who live out east on Long Island recently got chickens and it not only made our Easter out there a lot more exciting, but it has also changed the way they look at food and cooking. The yolks of these eggs are bright yellow, and they actually taste like something. Full disclosure, I'm not the biggest fan of eggs on their own, but I do bake with them often. I think it's important to know the root of your food, no matter if that's your meat, vegetables, or the oil you're using.
This recipe is for an apple cake which is dense, custardy, and not too sweet. My cousin Sarah sent me photos of it and I called her and needed it right away. You can use different fruits in place of apples, but I find that they're a perfect way to use a fruit in baking. Serve with lots of tea at night, or a big glass of white wine. Perfect, easy summer entertaining.
- 3/4 cup of butter
- 1 1/4 cup sugar
- 3 eggs
- 1 1/2 c flour sifted
- 1tsp baking powder
- 3-4 apples peeled sliced thin
- 2 tsp cinnamon
- 2 tbsp sugar
Preheat oven to 350. Grease a 10-inch spring pan, coconut oil gives it a slightly sweet flavor.
Cream the sugar and butter until light and fluffy. Add one egg at a time until well combined in the mixer. Sift flower and baking powder and add until combined.
Pour batter into greased pan.
Mix and shake lived apples together in a bag with the sugar and cinnamon. Place apples in the batter, and bake for 45 minutes.