Ingredients

4 medium apples (about 1 1/2 lbs), peeled, cored, and sliced

1 tablespoon lemon juice

1 cup unsalted butter, softened to room temperature

1 1/2 cups granulated sugar

4 large eggs, at room temperature

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour, spooned and leveled

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup whole milk

3 tablespoons granulated sugar (for topping)

1/4 cup caramel sauce (optional, for drizzling)

Instructions

Step 1: Preheat your oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper, then generously grease the sides and bottom with baking spray or butter.

Step 2: Place the sliced apples in a bowl, pour over the lemon juice, and toss gently to combine. Set aside to prevent browning.

Step 3: In a large mixing bowl, beat the butter and 1 1/2 cups sugar on medium-high speed until light and fluffy, about 3 minutes.

Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and scrape down the bowl to ensure everything is combined.

Step 5: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.

Step 6: Add one-third of the flour mixture to the butter mixture and gently fold in by hand. Follow by folding in one-third of the milk. Repeat this alternating process until all flour and milk are incorporated and the batter is smooth.

Step 7: Spread half of the batter evenly into the prepared pan. Arrange half of the apple slices on top of the batter.

Step 8: Dollop the remaining batter over the apples, then gently spread it into an even layer without disturbing the apple slices. Top with the remaining apple slices and sprinkle with the 3 tablespoons of sugar.

Step 9: Bake the cake in the middle of your oven for 70 to 80 minutes. If the apple slices brown too quickly, tent the cake with foil after about 50 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Step 10: Let the cake cool in the pan for 15 minutes. Then, run a sharp knife around the edges and carefully unclip the springform pan.

Step 11: Serve the cake warm, optionally sprinkled with extra sugar, powdered sugar, or drizzled with caramel sauce for added sweetness.

Tips & Variations

Use tart apple varieties like Granny Smith or Braeburn for a nice balance of sweetness and acidity.

For extra texture, sprinkle chopped walnuts or pecans on top before baking.

Substitute whole milk with buttermilk for a slightly tangier flavor and tender crumb.

The cake can also be enjoyed cold and tastes great with a dollop of whipped cream.

FAQs

Can I use a regular cake pan instead of a springform pan?

Yes, you can use a regular 9-inch cake pan, but make sure to line it well with parchment and grease thoroughly to prevent sticking. The springform pan makes it easier to remove the cake without damage.

Can I prepare this cake in advance?

Absolutely. You can assemble the cake batter and apples, then refrigerate it covered overnight before baking. Just add a few extra minutes to the baking time if baking cold batter.