This easy one-bowl cake is made with a touch of rye flour and brown sugar. (See Recipe Notes for subsitutions.) Serve it for a snack cake on its own or with plain yogurt. Or dress it up for a holiday dessert with whipped cream or ice cream. This moist cake keeps for several days.
Preheat oven to 350°F with the rack in the middle position and lightly grease a 9-inch pie plate.
In a mixing bowl, whisk the all-purpose and rye flours, sugar, baking powder and salt. In a measuring cup, whisk the butter, milk, eggs and vanilla to blend. Add the liquids to the dry ingredients and stir just until combined. Transfer the mixture into the prepared pie plate.
Cut each apple quarter in thirds to make 24 wedges and add to the same bowl. Toss the apples with turbinado sugar to coat. Press them into the batter in a circle and sprinkle any of the loose sugar over the batter.
Bake until the cake is well risen and springy and a cake tester comes out clean, 30 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm or at room temperature.
GF: Replace the all-purpose flour with gluten-free flour and the rye with a whole-grain gluten-free flour.
Butter: Replace with vegetable oil or coconut oil.
Milk: Replace with nut, soy or coconut milk.
Copyright 2021 Lynne Curry