I love apple baking season!! My son has also become obsessed with cinnamon-sugar ever since pumpkin doughnut muffins became part of his life. 🙂 Apples and cinnamon-sugar are a match made in heaven- not to mention eating tasty cake a la mode- the whole dessert was heavenly!
I chose this recipe because the presentation was so pretty- so happy it was equally delicious. This cake was AMAZING. The recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used Ginger Gold apples because they were the most tart and best baking apples available at my farmstand at the time. It would also be wonderful with a combination of Granny Smith, Winesap, or Cortland apples. I usually prefer to combine varieties, but I couldn’t wait to make this cake. 🙂
- cooking oil spray
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 1/3 cups sugar, separated
- 2 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- Juice of 1 lemon
- 4 large, tart apples, such as Ginger Gold, Granny Smith, Cortland, or Winesap
- Preheat the oven to 375 degrees (on convection). Butter (or spray with cooking oil) a 9 x 7-inch or an 8-inch square pan, or other equivalent-size baking dish. Line with parchment paper, butter or spray the parchment as well.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
- In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon.
- Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice.
- Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Drizzle remaining cinnamon-sugar over the top.
- Bake for 45 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.
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