- 3 lb apples, mixed variety
- 4 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup white whole wheat flour
Preheat oven to 350°. Spray a 9″ springform pan with oil.
Cut apples in half and scoop out cores with a melon baller. If you don’t have a melon baller, cut around core. Cut apple into 1″ wide wedges, and then other direction to chop into bite-size chunks. Place apples into springform pan and spread around evenly.
In the bowl of a stand mixer with the paddle attachment, beat eggs and sugar until thick and shiny, about 2 minutes. Beat in vanilla and salt.
Using a wooden spoon, stir in flour, being careful not to overmix. Pour batter over apples as evenly as possible. Shake pan lightly from side to side to encourage batter to fall through the apples.
Bake until the top is browned, 55-60 minutes. Let cool in pan for 15-20 minutes before removing from pan.
Serving size: 1/10 of recipe; calories: 180; total fat: 2.5g (.5g saturated); sodium: 85mg; total carbohydrate: 39g; dietary fiber: 5g; sugars: 25g (estimated 11 grams added); protein: 4g; vitamin A: 4% DV; vitamin C: 10% DV; calcium: 2% DV; iron: 4% DV