Ingredients
- 1 ⅓ lb Pink Lady apples, (600g), about 3 to 4 medium, peeled and cored — Sundowner or Cox's Orange Pippin also work well; Granny Smith gives a tarter, less sweet cake
- 1 cup butter, (225g / 2 sticks), at room temperature
- 1 ¼ cups granulated sugar, (250g), plus 1 more tablespoon, divided — the extra tablespoon is for tossing with the sliced apples in Step 1 (caster/superfine sugar also works)
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup all-purpose flour, (130g)
- 2 cups rye flour, (200g); whole wheat spelt flour or additional all-purpose flour can be substituted
- 3 teaspoon baking powder
- ¼ teaspoon salt, or a couple of pinches, to taste
- 2 teaspoon ground cinnamon, heaping teaspoons, for a bold spice flavor
- 1 teaspoon ground ginger
- ½ teaspoon grated nutmeg, freshly grated, if possible
- 1 tablespoon raw or turbinado sugar, optional, for sprinkling on top before baking
Instructions
- Preheat the oven to 340°F (170°C).
- Core and chop all but one of the apples. Using a mandolin (or a sharp knife), thinly slice the remaining apple. Place the slices in a small bowl, sprinkle with 1 tablespoon of the sugar, toss to coat, and set aside for 20 to 30 minutes to soften — you'll use these to decorate the top of the cake.
- In a stand mixer fitted with the paddle attachment, cream the butter, vanilla, and remaining sugar together until light and fluffy, 2 to 3 minutes. With the mixer on low speed, add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, rye flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add to the butter mixture and mix on low speed just until combined — don't overmix.
- Remove the mandolin-sliced apple from the sugar (reserve any liquid) and set aside for the topping. Fold the remaining chopped apples, along with any accumulated liquid, into the batter using a wooden spoon or spatula.
- Grease an 8-inch (20cm) springform cake pan and line the bottom with parchment paper. Spoon the batter into the pan and smooth the top. Arrange the reserved apple slices over the top — start with one slice in the center, then work outward in a circular pattern. Sprinkle with the remaining 1 tablespoon of raw sugar, if using.
- Bake for 1 ¼ to 1 ½ hours, or until the center springs back when lightly touched and a skewer inserted into the middle comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
This cake freezes well. Wrap slices of the cake well in cling film and defrost on the kitchen bench overnight.
Nutrition (estimated per serving)
Calories: 551kcalCarbohydrates: 76gProtein: 7gFat: 25gSaturated Fat: 15gCholesterol: 142mgSodium: 235mgPotassium: 417mgFiber: 5gSugar: 41gVitamin A: 860IUVitamin C: 3.5mgCalcium: 120mgIron: 2.1mg
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