Ingredients
3 large, firm cooking apples (such as Honeycrisp or Granny Smith, I have Pink Ladies)
3 large eggs
1 cup granulated sugar (plus 2 tablespoons for topping)
½ cup (113g) unsalted butter, melted and cooled
½ cup whole milk
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
A pinch of salt
Powdered sugar, for dusting (optional)
Instructions
1. Prepare the Apples: Peel, core, and thinly slice the apples. To prevent them from browning, toss them with a tablespoon of lemon juice if you like (this is optional). Set them aside (as seen in image 1).
2. Whisk the Batter: In a large bowl, whisk the eggs and granulated sugar together until they are light and fluffy (this takes about 2 minutes). Pour in the melted butter, milk, and vanilla extract, whisking until combined. In a separate bowl, sift together the flour, baking powder, and salt, then gradually add them to the wet ingredients. Gently mix until just combined and smooth.
3. Assemble the Cake: Add about two-thirds of the sliced apples directly into the batter and fold them in gently. Pour the batter into a greased and parchment-lined 8×8 inch square baking pan (as seen in image 2). Arrange the remaining apple slices neatly over the top of the batter in rows. Sprinkle the top with the remaining 2 tablespoons of granulated sugar to create a caramelized crust.
4. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (as seen in image 3). Let the cake cool in the pan for 10 minutes before lifting it out using the parchment paper edges.
5. Serve and Enjoy: Once completely cool, dust with powdered sugar if desired. Slice into squares and serve! (as seen in image 4).