Buttery Apple Cake

This Buttery Apple Cake is simple enough that the kids can help. I do the cooking of the apples and let them take turns mixing in the rest of the ingredients. Another perk of this recipe, no need of special equipment. The melted butter gives this cake a beautiful golden finish. You’ll find apples in every bite and the warmth of the allspice will have your house smelling like Autumn for few hours. 

vegetable-oil cooking spray
¾ cup all-purpose flour, unbleached, + more for dusting
1 lb Granny Smith apples, peeled and shredded on the large holes of a box grater (~ 2 cups)
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. baking powder
¼ tsp. sea salt
¼ tsp. ground allspice
½ tsp. lemon zest, freshly grated, optional
6 Tbsp. whole milk
¼ cup extra-virgin olive oil
2 large eggs
6 Tbsp. butter, softened
⅓ cup sugar
1 large egg, lightly beaten
1 tsp. pure vanilla extract

To Serve:
heavy cream

Make the cake: Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Coat an 8” springform pan with cooking spray; dust with flour, tapping out excess. Place on a rimmed baking sheet. Spread apples in pan; set aside.

Whisk together flour, sugar, baking powder, salt, allspice, lemon zest, milk, oil and eggs in a medium bowl until smooth. Pour over apples. Bake until set and pale golden brown, about 40 minutes.

Make the topping: Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven and pour topping over cake. Bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack. Remove sides of pan and transfer cake to a serving plate. Serve slices drizzled with cream.

Makes 8 servings.