Cake

  • 3 large apples peeled, cored and chopped
  • 1 cup self-rising flour *
    (or 1 cup flour, 1 tsp salt, 1 Tbsp baking powder, mixed well)
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 6 tablespoons milk
  • 4 tablespoons unsalted butter, melted
  • 4 medium eggs, beaten (set aside 2 Tbsp for topping)
  • 1 teaspoon nutmeg

Topping

  • 2 Tbsp beaten egg
  • 3 tablespoons butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

Preheat the oven to 325. Butter a deep 9″ round baking pan (which will double as the serving container).

Put chopped apples into pan, spreading evenly. Beat remaining cake ingredients into a smooth batter (I use a food processor). Pour over apples in pan. Level the top, then bake for 40 – 45 minutes until lightly golden.

Combine topping ingredients, mixing well.

Remove cake from oven and spoon topping over cake. Return cake to oven for additional 20 – 25 minutes, until golden brown.

Cool cake on rack, and serve from pan.