4 baking apples (about 2 lbs) peeled, cored, cut into thin wedges
1/3 Cup sugar
1 large egg, lightly beaten
3 Tbls unsalted butter, melted
Preheat oven to 400 F. Butter 9 inch springform pan; set aside. Prepare cake- in large bowl, combine flour, sugar, baking powder, and salt; stir to blend. Add vanilla, eggs, oil and milk; stir until well blended. Add apples and stir to thoroughly coat with batter. Spoon mixture into prepared pan. Place pan in center of oven and bake until fairly firm and golden, about 25 minutes.
Prepare topping; in small bowl, combine sugar, egg and melted butter. Stir to blend. Set aside.
Remove cake from oven and pour topping mixture over it. Return cake to oven and bake 10 minutes, or until top is deep, golden brown and cake feels quite firm when pressed with fingertip. Mistake most often made is not letting it brown enough during baking.
Transfer cake to rack and let cool 10 minutes. Run knife around sides of pan; release and remove springform side, leaving cake on pan base. Serve at room temperature, cut into thin wedges. Serve with ice cream.
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