Grandmother's Apple Cake

This recipe comes from my friends, Al & Kristie Garber, who I lived with in Paris for 6 months

(many, many years ago). The pictures don't do it justice, so I will take new ones next time. I was

hurrying to make it at the last minute. They got the recipe from "Chocolate and Zucchini, Daily Adventures in a Parisian Kitchen." It is a very simple, homey, buttery cake. I did not turn it over twice (my apples are on top, instead of the bottom). I also sliced my apples very thin--in 1/8" slices instead of 1/8ths--and drizzled the plates with caramel sauce. EVERYONE loved it and decided the 8" pan made way too little. We will try doubling it next time in a 9x13". Very easy and perfect for the coming fall season.

Le Gateau de Mamie (Grandmother's Apple Cake)

1/2 C. (1 stick) real Butter

1/2 C. Flour

1 t. Baking Powder

1/4 t. Salt

1 lb. Apples (we used Gala)--about 2 medium

3/4 C. Sugar

2 large Eggs

Preheat oven to 350. Melt butter. Grease and flour an 8" round pan.

Combine the flour, baking powder, and salt.

Wash, peel, and core the apples. Cut them in 1/8 ths and arrange in bottom of pan.

In a medium mixing bowl, whisk the sugar with the eggs until fluffy. Add the flour mixture and whisk until combined. (I used a mixer and it turned out fine) Add the melted butter and whisk again until blended. Pour the batter evenly over the fruit and bake for 40 minutes or until set and golden brown. (I did a toothpick test)

Cool on a rack for 10 min. Run a knife around the pan to loosen and flip cake onto a plate. If the fruit has fallen off, place it back on the cake. Flip the cake again onto a serving plate. Delicious warm! by Clotilde Dusoulier, "Chocolate and Zucchini, Daily Adventures in a Parisian Kitchen"