Rustic Apple Cake . . .

There is just enough batter to hold the apples together in this French-style apple cake. Use any baking apple you like; just make sure it can hold its shape when baked.

  4 golden delicious apples, (about 900 g)
  1/2 cup (125 mL) all-purpose flour
  1/3 cup (75 mL) granulated sugar
  1 tbsp (15 mL) baking powder
  1/2 tsp (2 mL) grated lemon zest
  1/4 tsp (1 mL) salt
  1/3 cup (75 mL) milk
  2 eggs
  2 tbsp (30 mL) butter, melted and cooled
  1/2 tsp (2 mL) vanilla
  1 tbsp (15 mL) icing sugar

Peel, quarter and core apples; slice crosswise into scant 1/8 -inch (3 mm) thick slices. Set aside.

In large bowl, whisk together flour, sugar, baking powder, lemon zest and salt. 

Whisk together milk, eggs, butter and vanilla; pour over dry ingredients and stir gently to combine. Fold in apples. Pour into greased and parchment paper–lined 9-inch (2.5 L) springform pan.

Bake in 425 F (220 C) oven until top is puffed, golden and firm to the touch, about 40 minutes. Run knife around edge of cake; let cool in pan on rack for 10 minutes. Release from pan; let cool completely. Dust with icing sugar just before serving.