6 large Russet apples
3 large eggs
1 cup demerara sugar
1 cup flour
half a vanilla pod
ground cinnamon and powdered sugar
a 9 inch springform pan with the bottom lined with a parchment paper circle
a bowl and whisk
a sieve or sifter for the flour
1. Peel 5 of the apples, leaving the 6th one with peel on (or peel all of them if you don’t like the texture of apple peel). Quarter and core the apples before chopping roughly. Pile all the apples in the pan.
2. Whisk the eggs with the sugar until sugar dissolves and pale ribbons form. Split and scrape the vanilla pod. Beat a little more to incorporate the vanilla.
3. Sift the flour over the eggs and fold in to create batter. Be gentle with it, since there is no baking powder, all the “lift” of the cake will be created by the air incorporated to the eggs.
4. Pour the batter over the apples in the pan. Press down with a spatula to make sure the batter reaches all the way to the bottom of the pan. Knock the bottom of the pan on a hard surface to eliminate any air pockets.
5. Bake at 350F for an hour. Let the cake cool in the pan after you take it out of the oven. After ten minutes or so, you can take it out of the pan and flip it to peel off the parchment paper. (Don’t forget to flip it back to show off the top of the cake.)
6. Dust with cinnamon and powdered sugar before serving. Serve with barely sweetened whipped cream.