Serve this with vanilla ice cream or whipped topping. Yummy
- Carbohydrate 262.08905 g
- Cholesterol 2115 mg
- Fat 51.42776 g
- Fiber 12.5361004059613 g
- Protein 74.73851 g
- Saturated Fat 15.786435 g
- Serving Size 1 1 Recipe (1130g)
- Sodium 1828.248 mg
- Sugar 249.552949594039 g
- Trans Fat 8.98536100000001 g
- Calories 1803 calories
Step-by-step
- Beat eggs, add sugar and vanilla and beat well.
- Add dry ingredients and mix.
- Dump in apples and stir until evenly distributed.
- Put in a deep baking dish or souffle dish.
- Bake 45 minutes at 350.
- Serve warm.
Vigorous whipping of the whole eggs with the granulated sugar forms the structural foundation of this batter, incorporating enough air to lift a heavy load of fruit without chemical leaveners doing all the heavy lifting alone. Without that initial mechanical aeration, the heavy mass of apples sinks straight to the bottom of the dish and creates a dense, rubbery layer.
- Dice the fruit uniformly into half-inch cubes so the pieces distribute evenly throughout the batter and cook at an identical rate.
- Preheat the oven strictly to 350 degrees Fahrenheit before introducing the baking dish to ensure the chemical agents activate immediately upon contact with heat.
- Bake the dessert for 45 minutes, looking for a deep golden top crust and a firm center that springs back slightly when pressed.
- Substitute vanilla extract with dark rum or bourbon at a strict one-to-one ratio if a deeper, oak-aged aromatic profile is desired.
- Scale quantities proportionally using weight measurements rather than volume cups for flour and sugar to maintain the exact structural ratios.
Proper cooling allows the tender fruit structure to set fully before portioning. Leftovers keep covered at room temperature for up to two days.
