Mom's Buttery Apple Cake
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“A family favorite!”
Mom's Buttery Apple Cake
5 recipe photos
READY IN:50mins |
|
YIELD:1 cake |
UNITS:Metric |
Ingredients Nutrition
- 118.29 ml unsalted butter, room temp
- 3 golden delicious apples, peeled and sliced thinly (or Granny Smith)
- 157.80 ml flour
- 2.46 ml salt
- 2.46 ml baking powder
- 236.59 ml sugar
- 2 whole eggs, plus
- 1 egg yolk
- 4.92 ml vanilla extract
- 2.46 ml lemon zest
- 4.92 ml cinnamon
- 0.61 ml nutmeg
- 0.61 ml clove
Directions
- Preheat oven to 350º.
- Grease a 9” round baking dish with butter.
- In a large frying pan melt the butter. Add the apples and fry until tender, 5-10 minutes, over medium to medium-high heat, moving the apples around to be sure they are all coated in the butter and watching them so that they do not burn.
- While apples are frying, in a bowl stir together flour, salt and baking powder and spices.
- In a separate bowl, whisk together sugar, 2 whole eggs, 1 egg yolk, vanilla extract and lemon zest until creamy and well mixed.
- Stir apples with the melted butter into egg and sugar mixture and mix quickly so that the hot butter does not scramble the eggs.
- Once apples are covered, add the flour mixture and mix to coat apples.
- Spoon into 9" round buttered baking dish.
- Bake 30-35 minutes or until cake forms a brown crust on top.
- Let cool in pan for 5 minutes.
- Invert, then flip back over, apple-side-up, and let cool completely before serving.
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Mom's Buttery Apple Cake