Pick some apples, and find local eggs and bulk flour at Elm City Market! Adapted from smittenkitchen.com
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform
pan with parchment paper. Butter the paper and the sides of the pan.
Peel, halve and core your apples, then chop them into medium-sized
chunks. (I cut each half into four “strips” then sliced them fairly
thinly — about 1/4-inch — in the other direction.) Pile the cut apples
directly in the prepared pan. Meanwhile, in a large bowl, using an
electric mixer or whisk, beat eggs with sugar until thick and ribbons
form on the surface of the beaten eggs. Beat in vanilla, then stir in
flour with a spoon until just combined. The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the
batter so that it covers all exposed apples. (Updated to clarify: Spread
the batter and press it down into the apple pile. The top of the batter
should end up level with the top of the apples.) Bake in preheated oven
for 55 to 60 minutes, or until a tester comes out free of batter. Cool
in pan for 10 minutes on rack, then flip out onto another rack, peel off
the parchment paper, and flip it back onto a serving platter. Dust
lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar.