This is the best morning cake I’ve ever eaten.
We bought a huge basket of fruit off of a truck in Onancock and had plenty of apples to eat up- so I ended up
making this cake 3 times- that’s right THREE times- in the 2 1/2 weeks we were down here over Christmas!
I can imagine it only gets better over time- but it was always gone before I got back to have another slice!
Make sure you make it in a round metal cake pan- the first time I made it was in a square glass pan and the
caramel on top didn’t brown or spread into an appetizing looking topping!
6 TBS. unsalted butter, divided
1/2 cup brown sugar
1 cup flour, AP
1/2 tsp cinnamon, plus extra to sprinkle on apples
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp salt
1 tsp baking powder
1/2 cup milk
1 cup sugar
2 large apples, peeled and cut into slices
Preheat oven to 375F.
Melt 4 TBS butter in small pan over low heat, add brown sugar and stir.
Allow to bubble for 2 minutes and pour into bottom of 9" pan and spread- set aside.
Peel and slice apples and arrange on top of prepared pan, sprinkle apples lightly with cinnamon.
Whisk together dry ingredients in a large bowl. Warm the milk in a small pan, add butter and melt. Let cool slightly.
Beat eggs, add sugar and beat for 5 minutes until the sugar dissolves- add to flour , then milk, making a smooth batter.
Pour over apples in pan.
Bake for 45 minutes, then cool in pan for a full 15 minutes. Turn over onto serving plate.
Great served with lightly whipped cream.
I made this version in a glass square pan- good, but pale and not enough caramel on top.
The third version had glazed pecans added after baking.
Change up the spices to your liking- I would leave out the cloves and use nutmeg.
Or allspice. The only spices I would keep constant are the cinnamon and the cardamom.
If you try it, let me know what you did, and how it turned out !