As unimpressive as this cake may seem, it was almost revolutionary to me. Typically when I find that I have older apples, which are on the mealy side I end up sautéing them for a quick dessert.
I was thumbing through an Italian based Phaidon Cartoon Cookbook called Chop Sizzle Wow, I came across this recipe and really loved it. (As did the thousands of fruit flies who were able to try it as a result of leaving it out over night, don’t do that.)
1 3/4 Cups AP Flour
3/4 Cups Sugar
3/4 Stick of Butter (Room temp, try and remember to leave it out before scaling the rest of your ingredients.)
3 Apples, Cored and Roughly diced
2 Eggs at Room Temperature
Whipped Cream for serving, (I doused mine is Powdered sugar)
Preheat oven to 350F
Grease an 8 inch Cake pan and throw it in the freezer.
Peel and core your apples, dice them according to your preference.
Whisk the eggs and sugars until pale and fluffy, just thick enough to hold a ribbon when you stir it. (About 10-12 min)
Whisk in butter, make sure it is smooth. (Recipe in the book says its okay if it looks lumpy. I would say that shouldn’t be the case if your butter was actually room temp. You should be able to press your thumb into it easily.)
Add flour in 2 parts alternating with the apples.
Transfer to the pan, try and spread the cake batter evenly into it.
Bake for about 40 minutes, let cool for about 15. Turn out onto a cooling rack. After that its all up to you to decide how long you’ll wait before you try it.