Apple Cake

For some time, I have believed that this is the best cake in the world. The recipe has been in my family for at least 40 years. It uses only four ingredients: apples, eggs, sugar and flour. I’ve added baking powder to the list because it gives the batter a better rise and makes the recipe error-proof. We used to make it without baking powder by whisking eggs and sugar until white and fluffy and baking the cake right away in a hot oven. As with all best recipes, this easy to make delicious cake tastes much better than the sum of the ingredients.

I’ve always heard that apples originated somewhere in Central Asia, and when I was writing this recipe, I decided to double check. Indeed, the apple tree originally comes from Kazakhstan! According to National Geographic, DNA analysis showed that apples come from the mountains of Kazakhstan where wild apple trees still grow. And even the name of the former capital of Kazakhstan, Almaty, translates as “apple”. Apple trees were grown in Asia and Europe for thousands of years and were later brought to North America.

This cake is amazing just baked, served still warm with a hot tea. It will keep well till next day covered with foil.

For the cake

3 large baking apples, halved, peeled and cored (I used Bramley but Granny Smith, Macintosh or other cooking/sour variety will be perfect too)

1 tablespoon lemon juice

3 medium eggs

3/4 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

Heat the oven to 400 F. Butter and flour a 9-inch round cake pan. Line the bottom of the pan with a round of parchment paper (optional but it will make the cake and all those apple pieces come out easier).

To prepare apples, cut apple halves in four lengthwise and then into 4-5 pieces

In a medium bowl whisk three eggs with sugar until fluffy and light yellow in color, about 2-3 minutes with an electric mixer. Add flour and baking powder and mix until just combined.

Place the apples into the prepared cake pan. Pour the batter evenly to cover most of the apples.

Bake the cake for 35-40 minutes until light brown and a wooden toothpick inserted into the center comes out clean.

Serves 8.