Cinnamon Apple Pie Cake

While Paul was in Brazil a few weeks back, a few of the employees at the plant in São Luís showed him such tremendous hospitality in ensuring that he always had company for meals, traveling between his hotel and the plant, and so on. He was a little nervous about being completely lost in Brazil, but his fears were completely quelled by the wonderful and friendly people down there. Last week, we were happy to host a couple of these very same Brazilian co-workers who happened to now be in the United States on business. They were so much fun and really enjoyed playing with our children. We served Roasted Pear Salad and Mushroom Risotto (which apparently is a very popular dish in Brazil) for dinner and concluded our meal with this apple pie cake.

This proved to be a very good dessert choice as our guests informed us that apples are such a rare treat in Brazil. Apples do not grow in Brazil and are usually imported from Argentina. However, Argentinian apples are far inferior to the ones grown in the United States. So, whenever they visit the United States, they try to eat as many apples as possible! Thus, an apple dessert was the perfect ending for our meal!

And this apple pie cake is chalk full of apples! Almost embarrassingly easy to make, this dessert is made by piling a springform pan high with sliced tart Granny Smith apples, pouring a simple batter over the top, and baking in the oven for approximately 80 minutes. It emerges from the oven looking very much like a cake. After allowing it to cool completely, it can be sliced easily to reveal the layers and layers of apples almost suspended in a custard-like filling. It's a weird cake/pie/thing...but it sure is delicious! We served generously large slices with a side of cinnamon ice cream and it was the perfect accompaniment.

Cinnamon Apple Pie Cake
adapted slightly from Recipe Girl

6 to 8 Granny Smith apples, peeled and sliced
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
3 large eggs
1 1/2 cups superfine white sugar
1 1/2 cups vegetable or canola oil
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Additional cinnamon-sugar to sprinkle on top

Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.

Combine the granulated sugar and the cinnamon. In a large bowl, toss the apple slices with the cinnamon sugar. Layer the apple slices in the pan until they come about 2/3 of the way up the side.

Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil and the vanilla and beat well.  Stir in the flour. Pour the batter on top of the apples and sprinkle with additional cinnamon-sugar, if desired. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.

Bake for 1 hour and 20 minutes or until a skewer inserted into the center of the cake comes out clean. Cool COMPLETELY in the pan (the cake will break apart into a volcanic mess if you attempt to remove the sides of the springform pan before it has cooled completely. I actually suggest sticking it in the fridge/freezer to help it cool faster. I had company coming and it was still warm after 90 minutes, so I chucked it in the freezer an hour before they arrived and it did the trick!). Dust with powdered sugar before serving, if desired.

If you would like to serve this pie/cake/thing warm, microwave individual slices for about 30 seconds on high power. Serve slices with cinnamon ice cream.