LC Did You Read The Above Note? Note
Did you read the above note? There’s some serious wisdom in there about the seasonality of apples and what to do with the various varieties in the kitchen depending on when they show up at your local farmers’ markets. Print it out and tape it to the inside of a cabinet, tuck it into your billfold, stick it to your forehead if you have to, or do whatever it takes to commit it to memory. Just don’t forget it.
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 8 to 10
Special Equipment: 9-inch springform pan
Preheat oven to 350°F (176°C). Butter and flour a 9-inch springform pan.
Beat the butter in a large bowl with an electric mixer until creamy. Gradually add 3/4 cup granulated sugar and beat until fluffy. Beat in the egg. Add the vanilla and mix to combine.
Whisk together the flour, baking powder, and salt in a bowl. Gradually add the flour to the butter mixture in 3 additions, alternating with the milk, beating well after each addition. Stir in the zest. Pour the batter into the prepared pan and smooth the surface with a spatula.
Arrange the apple slices in a circle on top of the batter, starting at the edge of the pan and standing them on end with the narrow point in the batter, then fill in the center with as many slices as you can fit. The apples should be quite close together and cover most of the batter. Sprinkle the remaining 2 tablespoons granulated sugar over the apples.
Bake for 50 to 60 minutes, until a toothpick inserted into the cake (not the apples) comes out clean. Place the pan on a wire rack, remove the outer ring, and allow the cake to cool. Dust the cake with confectioners’ sugar just before serving, if you like.
Recipe Testers' Reviews
My husband declared with much pomp and circumstance that this cake is his favorite thing I’ve have ever baked. I kid you not. And I agree. This cake made me his kitchen superhero and that’s the hallmark of a great recipe. Delicious! I must memorize it.
This is a very plain yet very pretty little cake. Simple, straightforward preparation and simple, straightforward flavor, in which apple is the star. No cinnamon, nutmeg, or brown sugar, so definitely select tasty apples. One surprise: I didn’t expect the cake to look quite so pretty. The apples sink into the cake in places and, aided by the sugar on top, leave slightly lacy, almost crunchy edges, which are pleasing on their own and great for a little vanilla ice cream to settle into.