Apple Dutch Baby Cake
This custard-based cake is a true celebration of apples! The thinly sliced layers of apples are coated in cinnamon-spiced sugar and tossed with rum-soaked raisins and a pancake-like batter for an easy, scrumptious tea cake.
- Preheat the oven to 350 F/180 C
- Combine raisins and rum in a glass measuring cup. Microwave in 15-second burst, stirring between each burst until the rum has soaked into the raisins. Set aside
- In a large bowl, beat together eggs and granulated sugar until light in colour and foamy, about 1 minute.
- Add milk, vanilla, lemon zest and salt and beat to combine.
- Add flour and baking powder and beat until just combined. Set aside.
- Peel, halve, core and slice apples into very thin slices. You should have about 9 1/2 cups (2 litres + 400 ml) total slices. Place apple slices in a large bowl and toss with lemon juice.
- In a small bowl, stir together brown sugar, cinnamon and allspice. Add to apples along with the raisins and stir to coat completely.
- Pour batter over apples and stir to coat apples.
- Place a sheet of parchment paper over the bottom of an 8-inch (20 cm) springform pan and then place the side over top. Grease the bottom and sides of the pan with butter. Pour the apple mixture into the pan. cover any exposed raisins with apple slices so they do not burn while baking. Pour the melted butter over the top of the cake. Bake for 60 minutes.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edge of the cake and remove the side of the pan. Place a serving plate over top of the cake and then invert the cake onto the plate, removing the springform pan bottom and the parchment paper. Dust the top of the cake with icing sugar before serving.