A cake that thinks it’s a pie! Use a brownie tin or pie plate. Get creative with fruit and substitute pears and rum soaked cherries or a mix of berries.
- 4 medium apples, mix of granny smith, braeburn and jazz (peeled, cored and sliced)
- 1 tablespoon cinnamon sugar*
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup extra fine sugar (230 gm)
- 1 cup light olive or canola oil (250 gm)
- 1 cup AP flour or gluten free flour mix (150 gm)
- extra cinnamon sugar, for sprinkling
- Variations: Pear Cherry Pie Cake: 4 peeled, sliced pears + 1/2 cup dried cherries soaked in 2 oz rum or juice.
- Berry Pie Cake: 2 pints mixed raspberries, blueberries & blackberries
- Preheat the oven to 375 F. Grease and line the base and sides of an 8 x 8 inch cake tin or use a glass or metal deep dish pie plate.
- Cut apples into 12-16 pieces each. Place layers of apple slices in prepared pan so they come about two-thirds of the way up the side. Sprinkle cinnamon sugar over apples.
- Use a standing or hand held mixer or whisk to beat eggs, vanilla and sugar together until light and fluffy, about three minutes. Add oil and beat until combined. Switch to a rubber spatula and gently stir in flour using as few strokes (about 30) as possible, just until the last bits of flour dissapear. Pour half the batter on top of the apples, let it settle into the fruit and then pour in the remaining batter. Sprinkle top with (1 T or more) cinnamon sugar.
- Place cake in the oven and turn temperature down to 350 F. Bake for 50 minutes to 1 hour, or until a skewer inserted into the cake comes out clean. Let cool.
- Refrigerate before slicing. (It’s easier to cut into 16 slices.)
- Serve warm or at room temperature with non dairy whipped topping or ice cream.
- Note: Make your own cinnamon sugar by mixing 1 tablespoon ground cinnamon with 1 cup superfine sugar.
- Variations: Add a tablespoon plain or cinnamon sugar to other fruits before pouring on batter.
Adapted from Monday Morning Cooking Club