Ingredients:
For the apples:
- 2–3 medium apples (firm varieties like Granny Smith or Honeycrisp)
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
For the cake batter:
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp milk
Optional topping:
- 2 tbsp sliced almonds
- 1 tbsp coarse sugar (like turbinado or pearl sugar)
- Powdered sugar (for dusting)
Instructions:
- Prep the oven and pan:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan (or line with parchment paper).
- Prepare the apples:
- Peel, core, and slice the apples thinly.
- Toss with lemon juice, sugar, and cinnamon. Set aside.
- Make the batter:
- In a bowl, whisk together the sugar and eggs until light and fluffy.
- Add melted butter and vanilla; mix until combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture.
- Stir in milk just until smooth.
- Assemble the cake:
- Pour batter into the prepared pan and smooth the top.
- Arrange apple slices in a circular pattern on top of the batter.
- Sprinkle with sliced almonds and coarse sugar if using.
- Bake:
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool and serve:
- Let cool in the pan for 10–15 minutes, then remove and cool on a wire rack.
- Dust with powdered sugar before serving if desired.
