Apple Cream Cake

I almost always base desserts around an in-season fruit. Apples are one of my favorite things to bake with. They are one of those fruits I love raw, cooked, baked, whatever. They are so versatile and the crunch in an apple cake is perfect to me. This is a delicious apple cake, the addition of cream makes it almost custard like. It is not overly sweet, and is delicious with a dollop of creme fraiche on top.

Makes 10 slices:

3 medium- large apples (use a sweet and soft skinned apple. I use Honeycrisp or Gravensteins. Diced small. I don’t peel mine, but you can)

6 eggs (at room temperature)

1 1/2 cups granulated sugar

1 1/2 cups heavy cream

3 tsp vanilla extract

2 cups all- purpose flour

3 teaspoon baking powder

1 teaspoon salt

powdered sugar for dusting

creme fraiche or whipped cream for topping

Pre heat oven to 325. Grease and flour a 9” springform pan. Using stand mixer or hand mixer, mix eggs and sugar until slightly thickened, about 2-3 minutes. Lower speed and add cream and vanilla, mix well. Add flour, salt, baking powder. Mix until combined. Add diced apples and fold in with spatula.

Pour batter into springform pan, spread evenly. Bake 1 hour and 15 minutes to 1 hour and 30 minutes or until knife comes out clean.

Let sit 10 minutes. Sprinkle with powdered sugar and serve.