Dutch Apple Cake
|Apples||6 Small, cored and peeled (Use Any Cooking Apple—Not Mcintosh)|
|Lemon juice/White vinegar||1 Tablespoon|
|Unbleached all purpose flour||2 Cup (32 tbs), sifted|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs/1/2 cup prepared egg substitute||2 , prepared|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Blackberry preserves||1⁄2 Cup (8 tbs)|
|Cinnamon sugar||1 Ounce|
Preheat the oven to 375° F.
Generously butter a 10-inch cast-iron skillet.
(If you don't have such a skillet, use a 10-inch-wide, 2-inch-deep flan pan lined with buttered parchment paper, but an iron skillet is much better.) Core and peel apples; drop them into a bowl of acidulated water (1 tablespoon vinegar or lemon juice per quart of water).
Drain and precook the apples until they are tender-crisp but still hold their shape.
Method one: Put the apples on a glass pie plate and microwave on high for 4 to 5 minutes.
When squeezed, they should give slightly.
Method two: Bake the apples, covered, in the preheated oven for 15 to 20 minutes.
Test them with the tines of a fork, which should pierce the flesh easily.
Let the apples cool while preparing the batter.
Sift flour, sugar, baking powder, and salt into a large bowl.
In a medium bowl, beat together the milk, eggs, oil, and the vanilla and almond extracts.
Pour the liquid ingredients into the dry ingredients and stir until blended.
Pour the batter into the prepared pan.
Try to take these next steps quickly: Place the apples in a circle in the batter, pushing down slightly.
Use a demitasse or grapefruit spoon to fill the cores with blackberry preserves.
Sprinkle with cinnamon sugar.
Bake the cake for 35 minutes, or until the top is risen and lightly brown and a cake tester inserted in the center comes out dry.
Serve warm from the pan.
If there are any leftovers, remove them from the pan before storing.