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½ cup unsalted butter
3 apples, peeled, cored, sliced
2/3 cup flour
½ tsp baking powder
½ tsp salt
2 whole eggs plus 1 egg yolk
1 tsp vanilla extract
1 cup granulated sugar
½ tsp grated lemon zest
Confectioners' sugar to sprinkle
Preheat oven to 375° F degrees, grease a 9” round cake pan (or a rectangular 9 x 11 pan) with baking spray. Line the bottom with parchment paper.
In a large skillet over low heat, melt 2 tablespoons of the butter, reserve 6 tablespoons for later. Add the apple slices and cook until tender, about 10 minutes.
In a small bowl mix together flour, salt and baking powder. In a large bowl, beat the whole eggs and egg yolks until blended. Add the butter, sugar, vanilla and lemon zest. Stir in flour and apples. Spoon into prepared pan, smoothing the top.
Bake until cake is browned, 30-35 minutes. Test for doneness by piercing the middle with a toothpick and if it comes clean, cake is done. Allow to cool in the pan for 15 to 20 minutes.
Invert cake on a rack to cool completely. Remove the parchment paper. Invert cake on serving platter when it has cooled.
Before serving sprinkle with sugar. Serve cake topped with fresh whipped cream, or a scoop of vanilla ice cream on the side.
Elizabeth Ann Quirino, based in New Jersey, is a journalist, food writer and member of the International Association of Culinary Professionals (IACP). She blogs about Filipino home cooking and culinary travels to the Philippines on her site AsianInAmericamag.com.
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