Super Creamy Apple Cake (More Apples Than Dough)

Instructions

1. Prep: Heat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) springform.
2. Slice apples: Slice very thin and toss with lemon juice.
3. Batter: Whisk eggs, salt, sugar, and vanilla until slightly pale. Whisk in milk, melted butter, and zest.
4. Dry ingredients: Sift in flour and baking powder; whisk just until smooth.
5. Combine: Fold apples into the thin batter until coated; transfer to pan and level.
6. Bake: 40–50 minutes until deeply golden and just set in the center.
7. Cool & serve: Rest 10 minutes, unmold, dust with powdered sugar if desired, and slice warm or at room temperature.

Tips

• Use firm apples (Granny Smith, Pink Lady, Honeycrisp) for tidy layers.
• If apples are very juicy, whisk 1 extra tablespoon flour into the batter.
• For extra creaminess, swap 2 tablespoons of milk for sour cream.

Storage

• Refrigerate covered for up to 3 days.
• Enjoy cold or gently rewarmed; the texture stays custardy.