Directions

1. Preheat oven to 350 degrees. Spray a springform pan with cooking spray. If you don’t have a springform pan, use a nonstick 8″ round cake pan.
2. Combine eggs, brown sugar and salt in the bowl of a stand mixer. With the whisk attachment, whisk on low then increase speed to medium-high. Beat for 7-8 minutes until the mixture is pale and very fluffy.
3. While the eggs and sugar are whisking, cut the apples into 1/2-3/4 inch pieces. No need to peel the apples unless you want to. You should have about 5 cups of apples.
4. When the eggs and sugar are fully whipped, add the flour. With a spatula, gently fold the flour into the mixture until almost incorporated. Add the apples and fold.
5. Pour batter into prepared pan, bake in the oven for about 45-50 minutes. Allow to cool on a wire rack for about 10 minutes before removing from the pan.

Note: Best served the day you bake the cake but you can keep it in the refrigerator for up to 5 days. Serve warm or cold. To serve it warm, microwave a slice of cake for 30 seconds or heat on both sides in a non-stick skillet.

Optional Additions: To spice it up, add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Add 1 cup chopped walnuts and/or 1/2 cup raisins.

Recipe adapted from Food52 Big Little Recipes.