Apple Pie Cake or Peach Cake in a Springform Pan.

It's a take on the traditional  French Tarte Tatin and a cross between an American Pie and Cake.

Apple Cake in a Springform Pan

Here's what you'll need:

Preheat the oven to 350 degrees.
1 - 9 1/2"-10" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cut a piece of round parchment paper for the bottom and brush it too.
I wrap the entire outside of the pan, including the bottom in a double layer of heavy duty foil.

8 - 12  Granny Smith Apples (I use Jonagold), sliced.
1 1/2 TBS Cinnamon/Sugar Mix. (1 1/4 TBS Sugar + 1/4 tsp Cinnamon)
3 Large Eggs
1 1/2 C Superfine White Sugar (Put granulated sugar in a food processor and pulse to create a superfine sugar)
1 1/2 C Vegetable Oil
3 TBS Vanilla
1 1/2 C Flour
Additional Cinnamon/Sugar for the top of the cake.

Begin by layering the apple slices in a spiral around the pan and coming up a little more that 2/3's up the side of the pan.
Sprinkle the entire top, evenly, with Cinnamon/Sugar mix.

In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Beat for 3 minutes, until light and fluffy.
Add:
Oil
Vanilla
Continue beating.
Gradually add the flour, mixing on low speed, just until combined well.
Pour the batter evenly over the Apples.
Sprinkle the top evenly with additional Cinnamon/Sugar.
Tap the pan on a flat surface , several times, to allow the batter to sink into the Apple slices.

Bake 1 hour and 20 minutes, until a toothpick in the center comes out clean.
Remove the pan to a rack and cool completely.
Cover with plastic wrap.
Refrigerate several hours after it has cooled.
Release the cake to a serving platter.
Slice into wedges to serve.
The individual slices can be heated in a microwave.
Serve with Whipped Cream or Vanilla Ice Cream.


Enjoy!
Peace in the Kitchen!

Peach Cake in a Springform Pan:

Here's what you'll need:

Preheat the oven to 350 degrees.
1 - 9 1/2"-10" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cut a piece of round parchment paper for the bottom and brush it too.
I wrap the entire outside of the pan, including the bottom in a double layer of heavy duty foil.

3 Large Ripe Peaches, cut into cubes.
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 C Granulated Sugar, divided
6 TBS Butter, room temperature
1 Egg
1/2 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Almond Extract
1 C Flour
1/2 C finely ground Almonds
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
Turbinado Sugar

In a bowl:
Peaches
Nutmeg
Cinnamon
2 TBS granulated Sugar
Mix well and set aside.

In a large mixing bowl: (Wet Ingredients)
Butter
Remaining Sugar
Cream together with a wooden spoon until smooth.
Add:
Egg
Buttermilk
Vanilla
Almond Extract
Stir to combine well.

In a bowl: (Dry Ingredients)
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add to the Wet Ingredients, stirring just to combine.

Spoon batter into the pan.
Press Peaches evenly into the top of the batter.
Sprinkle evenly with Turbinado Sugar.

Bake for 10 minutes at 350 degrees.
Reduce temperature to 325 degrees and continue baking for 45 - 55 minutes. Until a toothpick in the center comes out clean.
Remove pan to a rack and cool for 10 minutes.
Release the cake onto a serving platter and cool completely.

Enjoy!
Peace in the Kitchen!