1 and 1/2 cups flour (I've used chickpea flour, almond flour, rice flour, reg flour)
2 teaspoons baking powder
1 teaspoon vanilla
1 cup milk
1 Tablespoon lemon juice
1 Tablespoon sugar
1/2 teaspoon ground cinnamon
2 Granny Smith (green) apples
Cool whip for serving, or whipped cream or vanilla ice cream
Chopped nuts (optional)
With some extra butter, grease very well, a baking dish (8 x 8 x 3) or pie dish.
Preheat the oven to 350 degrees
Cube the cold butter. Peel & core apples, cut into quarters, then slice very thin. Measure out fresh lemon juice. Set out all ingredients, so you're well organized
First dry ingredients:
In a large bowl, mix the sugar, flour, baking powder.
Cut cold butter into small cubes and add to the flour mixture. With your fingers, work the butter into the flour mixture until it's completely disbursed and the flour mixture takes on a grainy texture. Set aside
Use a small size whisk, if you have it. Into another medium bowl add the two eggs and beat well for 5 minutes. You won't want to beat them this long, but please do, until the eggs are very frothy. Only when the eggs are this frothy, will they lend a special light quality to this delicious cake.
Next add vanilla and beat some more.
Add the milk slowly, while beating. Add the milk in three stages, while beating the whole time. Set aside
Into a third bowl, add the fresh lemon juice. Add ? the sliced apples and mix the lemon juice onto the apple slices. Add the rest of the sliced apples and again, mix the lemon juice onto all the apple slices. Take the time to cover all apple with lemon juice.
Sprinkle the cinnamon over the apples and mix it in well.
Sprinkle the sugar over the apples and mix it in well. Now mix for 5 minutes until each slice has a brownish color.
Take the bowl with flour and visually divide the contents into thirds. Take a knife and actually, mark the flour so that a line, divides 1/3 of the flour from 2/3. Take a Tablespoon and slowly spoon out the 1/3 of flour and sprinkle it over the bottom of your buttered baking dish. Try to sprinkle the flour evenly. Now take a fork and smooth over the bottom layer of flour so that it's very evenly distributed, but don't press down on the fork. You do NOT want to lose air. Like step of whisking the frothy eggs, you want all ingredients to be light and airy.
With care, add the apple slices over the first layer of flour. Overlap the apples. Try to get three rows of overlapped apple slices. Figure about 15 slices in each row. At the end, if you have extra apple slices, simply squeeze them into a space that looks slightly open.
Return to the flour bowl and carefully add the rest of the flour, over the rows of apple slices. Try to distribute the flour evenly WITHOUT PRESSING down on the flour. When you've finished, give your baking dish a shake, just to get all the flour as even as possible.
Take your bowl of wet ingredients and give it a couple of beats. Slowly, add all of the contents of this bowl, over the last layer of flour. Do NOT try to help the liquid go between the apples. After adding the last drop of liquid, as evenly as you can, simply let the baking dish sit for a minimum of 10 minutes, on your kitchen counter, so that the liquid finds its own way down and around the other ingredients.
Finally, put the Apple Cake into the oven and bake for 55 minutes. Your oven may not be like mine, so after cake has baked for 45 minutes, keep you eye on the cake so that it never gets darker than a glorious golden brown.
Remove from oven and let cool slightly for 10 minutes, then serve as is, or add whipped cream, cool whip or vanilla ice cream.