Ingredients:

  • 3 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced (500g)
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 0.25 cup whole milk
  • 1 tbsp turbinado sugar

Instructions:

  1. Prep the Fruit: Toss the sliced apples with lemon juice and cinnamon in a small bowl. Set aside to let the flavors meld while you prepare the homemade cake base.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is pale, light, and fluffy (about 3–4 minutes).
  3. Emulsify: Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
  4. Combine Dry and Wet: Sift the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix on low speed until just combined to ensure a tender crumb.
  5. The Fold: Gently fold in two-thirds of the macerated apple slices into the batter using a rubber spatula.
  6. Assemble: Spread the batter into a greased and parchment-lined 9-inch pan. Arrange the remaining apple slices on top in a decorative pattern and sprinkle with the turbinado sugar.
  7. Bake: Bake at 350°F (175°C) for 45–50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.