Why recepie famous for?
Which translates to "Grandma’s apple cake." They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works.
Ingredients
5 large egg yolks
2 medium tart apples, peeled, cored and halved
1 cup plus 2 tablespoons unsalted butter, softened
2 cups all-purpose flour
2 tablespoons cornstarch
1-1/4 cups sugar
2 teaspoons cream of tartar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup 2% milk
Confectioners' sugar
Instructions
Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside.
Cream butter and sugar until light and fluffy. Add 1 egg yolk at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick).
Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.
Nutrition Facts
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