This is my mom’s cake. She used to bake it when I was little and I remember asking her to make it all the time. Hers was always with apples and sour juicy ones like Granny Smith work best, but feel free to make it with any fruit that strikes your fancy. I even made it with frozen fruit mix, just remember to defrost it first (don’t ask how I know). I like it most with apples or blueberries; plums work perfectly as well. Or you can combine all three of them. Like I said, anything works and the result will be a fluffy and moist ‘melt in your mouth’ cake that your family and your guests will love.
As a side note, I am in love with my new swirly-twirly baking pan and cannot get enough of it! I made banana bread in it and was seriously considering using it for a meatloaf. I first saw the pan on Williams and Sonoma website, but settled for a cheaper silicone version from Amazon. Regardless of the shape of your baking pan, the cake will come out delicious!
- 3 eggs
- 1 cup sugar
- 1 cup flour
- 1 cup heavy whipping cream (the one with 35% fat)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2-3 apples , peeled, cored and cut into 8th
Note: you might be tempted to substitute the heavy cream with something lighter, but please resist the urge. It will compromise both the texture and the flavour.
- Preheat the oven to 375F
- Rub the cake pan with butter and dust it with flour
- Stir eggs and sugar
- Add flour, whipping cream, baking powder and vanilla and mix until they are well combined
- Pour the batter into the pan and arrange the apples on top
- Bake on the middle rack of the oven for 45-60 minutes. The cake is ready when it turns golden brown a toothpick inserted in the middle comes out batter free.