This was shared from Homegrown Evolution, and I’ve forgotten totally what they called this. In turn, it’s from a favorite cookbook of theirs which I’ve also forgotten. Then again, I’ve made changes to adapt to our dietary life style. Have no idea how many calories are in this concoction, but the way I’ve made it, not all that many, unless you eat the whole thing at a sitting. Please read the whole thing before you begin to be sure you have all ingredients on hand. It’s best to use a 9″ spring pan, although a regular cake pan might do. It starts off with a lot of volume, but like all things apple, sinks as the apples cook. butter pan liberally. and set oven to 400 degreesF
You want about 2 lbs of apples, I used Macintosh. cortlands, fuji’s others will work. Don’t use granny smiths. peel, core and cut into thin slices.
1/2 c flour – I used Pamelas gluten-free baking mix, 1/3c sugar – I used splenda. a more natural product that the syntho sweeteners, something like truvia would also work, 1tbs baking powder, 1/8tsp sea salt —- mix these dry ingredients together and add other seasonings if you want like ginger or cinnamon, maybe even some cranberries or raisins if that’s your taste!
to well mixed dry ingredients add: 1/2 tsp vanilla extract, 2 lightly beaten large eggs, 2 tbs vegetable oil (I used coconut), 1/3c whole milk (I used 2%). Beat until it forms a smooth batter, add apple slices and mix until apple slices are well coated. Pour batter into pan and shake or pat until fairly flat and even. Cook for about 25-30 minutes. You are looking for this to be dry, not yet browning.
At this stage add topping: 1/3C sugar (again, splenda), 1 slightly beaten egg, and 3tbs melted butter. You might want to melt that butter earlier, I waited and then had to add hot butter to egg . . . . Pour topping on dry-looking cake and put back in the oven for another 10 minutes or so. You want the topping to be nicely browned and that should take about that long. I ended up turning off the heat after 10 minutes and letting it sit in the hot over for a little bit longer to really brown the top nicely.
Take out of oven and let cool for about 10 minutes and then run a knife or small scraper along the edges to loosen. Mine came off easily. Then release spring pan. Let cool if you want.
I can see decorating this up with a hard brandy sauce if it is to your taste. Just serving plain, or with whipped cream works too. It’s pretty plain as stated, but adding cranberries, other spices, all would take it over the top. It’s not heavy and makes a good desert for those of us who miss apple pie!!