Apple Cake (Ohio Apfelkuchen)

Ohio has a large number of German immigrants, with them came this 150 year old recipe from Oma (Granny). A tart apple such as Granny Smith works best, but any variety works.

5 large egg yolks
2 medium tart apples, peeled, cored and halved
1 cup + 2 Tbsp. unsalted butter, softened
1¼ cups sugar
2 cups all-purpose flour, unbleached
2 Tbsp. cornstarch
2 tsp. cream of tartar
1 tsp. baking powder
½ tsp. sea salt
¼ cup milk

Garnish:
Monk Fruit Sweetener with Erythritol (Powdered)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9” springform pan.

Let egg yolks stand at room temperature for 30 minutes. Starting ½” from one end, cut apple halves lengthwise into ¼” slices, leaving them attached at the top so they fan out slightly. Set aside.

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and sea salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick).

Spread batter into a prepared springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter.

Bake until a toothpick inserted in the center comes out with moist crumbs, about 45-55 minutes.

Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

Makes 10 servings.