Moist and Delicious Apple Cake

  Sorry I haven't posted in a while but I have a good recipe for you today. This apple cake is wonderful with a little scoop of ice cream. The soft apples with melt in your mouth, so get ready to eat up! I got this recipe from Cook's Illustrated.



The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted.


Ingredients 

• 1 1/2pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
• 1tablespoon Calvados
• 1teaspoon lemon juice
• 1cup (5 ounces) plus 2 tablespoons all-purpose flour
• 1cup (7 ounces) plus 1 tablespoon granulated sugar
• 2teaspoons baking powder
• 1/2teaspoon salt
• 1large egg plus 2 large yolks
• 1cup vegetable oil
• 1cup whole milk
• 1teaspoon vanilla extract
• Confectioners' sugar

  

  Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.

  Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

  Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.

  Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.

  Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.

•