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|• ½ Cup all-purpose flour||• 1/3 Cup whole milk|
|• 1/3 Cup sugar||• 4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges|
|• 1 Tbs baking powder||• TOPPING|
|• 1/8 tsp fine sea salt||• 1/3 Cup sugar (turbinado sugar works well)|
|• ½ tsp pure vanilla extract||• 1 large egg, lightly beaten|
|• 2 large eggs, lightly beaten||• 3 Tbs unsalted butter, melted|
|• 2 Tbs vegetable oil|
Butter the tinfoil lining liberally and set it aside.
In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend.
Add the vanilla extract, eggs, oil, and milk, and stir until well blended.
Add the apples and stir to thoroughly coat them with the batter.
Spoon the mixture into the prepared frying pan.
Place the pan on some firebricks or a pizza stone and cook until fairly firm and golden, about 25 minutes.
Meanwhile, prepare the topping:
In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
Pour the topping mixture over the cake in the pan.
Continue cooking the cake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
Remove the pan from the grill and then lift out the cake by grabbing the tinfoil and place on a rack
and allow to cool for 10 minutes.
Then pull the tinfoil down by holding the cake edge with one hand and pulling the tinfoil down around it.
Serve at room temperature, cut into small rectangles or into wedges if using a round pan.
Number of Servings:
Time to Prepare: