Alsatian Apple Cake

"This is an easy, lovely, not-terribly-sweet dessert that's more apple than cake. I recently made a version for my diabetic MIL, subbing a large handful of golden raisins for the honey, omitting the brown sugar from the topping, and it still turned out pretty scrumptious. As it says in Song of Solomon 2:5 - "Stay me with flagons, comfort me with apples: for I am sick of love.""
 
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Ready In:
55mins
Ingredients:
15
Yields:
1 cake
Serves:
6-8
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ingredients

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directions

  • Preheat the oven to 425°. Generously butter a 12-inch cake pan or 10-inch springform pan.
  • Beat together the 3 eggs, honey, oil, milk, vanilla and rum.
  • Sift in the flour, baking powder, baking soda and salt. Stir to combine.
  • Peel, core and cut the apples into eighths (or more if the apples are large). As you're working, drop the apple slices into the batter & combine to avoid them turning brown.
  • Bake for 30 minutes, tenting with aluminum foil if the top becomes too brown.
  • While it's baking, make the topping by beating together the 1 egg, melted butter and brown sugar.
  • After 30 minutes, spread the topping evenly over the cake and bake another 10 minutes, until carmelized on top.
  • Cool in the pan on a rack. Serve warm or cool. It reheats nicely.

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