|Biking is so pleasant in the summer time…|
- 4 apples (I used 2 Granny Smiths and 2 Early Transparents)
- 2 tbsp butter
- 2 tbsp sugar
- 2 tsp cinnamon
- 100 g all-purpose flour
- 1 tsp baking powder
- pinch of salt
- 1 large egg plus 1 medium egg yolk (what I had on hand)
- 150 g sugar
- 1/2 tsp vanilla extract
- 115 g unsalted butter, melted and cooled
- Prep: Melt the butter. Preheat oven to 175°. Butter a pie dish, or even better an iron skillet.
- Peel core and slice the apples. Over medium-high heat, melt the 2 tbsp of butter. When done foaming, add apple slices, 2 tbsp sugar, and cinnamon. Cook until softened, stirring now and then.
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- In another bowl, whisk eggs and sugar together until thick and pale. Then stir in vanilla and cooled butter. Gently stir in the dry ingredients.
- The apples should be done by now (or maybe they've been done for a while now, better go and check). Pour them into the baking vessel, and spread evenly over the bottom. Then pour the batter over them. Smooth the top out to make it even.
- Bake on the center rack for about 40 minutes (mine was done at 35, but my pan was a little large so the cake was pretty thin).
- When a toothpick comes out clean, bring it out and let it cool for a few minutes. Then invert the cake onto a serving plate to get those apples on top.
- Serve with vanilla sauce if you want to be very Swedish (just a warm cream sauce, really)—we opted for vanilla ice cream, instead. Brew some coffee, light a candle, and fire up a depressing film about East Germany!
Tomorrow night: schnitzel and Good Bye, Lenin!