Apple cake

You need a 9" springform pan for this one. And some apples that are good for baking, like the tart, sort of dry ones.

Preheat oven to 400. Peel, core, and slice 4 medium or 5 small apples into wedges, 10-12 wedges per apple.

1/2 c. flour
1/3 c. sugar
1 T baking powder
1/8 t. salt

Put the above in a bowl and whisk it around to mix.

2 eggs
1/3 c. milk
2 T vegetable oil
1/2 t. vanilla

Put the above in a small bowl and mix.

Put the wet and dry ingredients together. Fold in the apple wedges. The object of this game is to coat the apple wedges thoroughly. Pour the batter into the greased springform pan. IMPORTANT: put the springform pan on a baking sheet to catch any drips. You may think that the springform pan seals well enough to prevent dribbling out the bottom, but you'd be wrong. And then you'd race downstairs at the smell of burning something-or-other only to discover your mistake. Your smelly, smelly mistake.
Bake 25 minutes or so, until it's golden and firm on top. In the meantime, whip up the custard topping:

1 egg
1/3 c. sugar
3 T melted butter
Mix all this together well and pour over the cake. Stick it back in the oven for another 10 minutes, or until the custard is set.

Cool on a rack, and dive in. No ice cream required for this one...