This cake really is simple enough to make on a weeknight. Easy on the budget, the cake includes readily available ingredients, takes minutes to mix up, and is good without being overly decadent or too sweet. The cake includes just enough sugar and oil to keep it moist without being too daunting for your diet. Apples bake on the bottom of the cake, becoming tender and juicy, then, when you flip the cake out, the apples are on top--sort of like an apple pie. The cake, like an apple pie, is spiced with cinnamon, allspice, and cloves. Warm from the oven, the cake is great "as is." It's even better topped with whipped cream, and I like it best topped with a scoop of vanilla ice cream.
Simple Apple Pie Cake -- Serves 8-9
2-3 apples, cored and cut into 1/4-1/3-inch slices (peel them or not, your choice)
1/3 cup of brown sugar
2 tablespoons of butter (or use Smart or Earth Balance)
1/4 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1/8 teaspoon of allspice
1/8 teaspoon of cloves
1 1/2 cups of flour
1/4 cup of sugar
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 cup of canola oil
1 egg
1/2 cup of milk
1 teaspoon of vanilla
Grated zest of a small orange
Preheat the oven to 350 degrees and coat an 8- or 9-inch square pan with non-stick cooking spray. Place the apples in rows over the bottom of the pan. Sprinkle the brown sugar over the apples and then sprinkle the spices over the sugar. Divide the butter into small pieces and dot the butter over the apples/sugar/spices. In a large bowl, combine the canola oil, egg, milk, vanilla, and orange zest and whisk them well. Add the flour, sugar, baking powder, and salt and whisk them into the oil and egg mixture gently until everything has been incorporated (don't be too energetic with the whisk or you'll have a tough cake). Pour the batter over the apple mixture in the prepared pan and bake the cake about 35 minutes. Let the cake cool for 5-10 minutes and then invert it onto a serving platter. Serve the apple cake warm or let it cool and serve it at room temperature.