This is a wonderful cake to make in the fall when you want something seasonal. The crispy apples and moist cake are a perfect combo.
taken from the Rustic Fruit Desserts cookbook
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup butter
1/2 cup sugar
zest of 1 lemon
1 teaspoon pure vanilla extract
2 apples, peeled, cored, and each cut into 6 pieces
2 tablespoons turbinado sugar
1. Preheat the oven to 350 degrees. Spray a 9-inch round baking pan with cooking spray.
2. Sift the flour, baking powder, and salt together in a bowl. In another bowl, cream the butter, sugar, and lemon zest of medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Add the flour mixture all at once and mix on low speed just until incorporated. Pour the batter into the prepared pan.
3. Score the peeled side of the apple with the tines of a fork and arrange the apples atop the batter around the perimeter, with 1 slice in the center. Sprinkle the turbinado sugar over the cake and bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Sometimes the batter around the apples looks slightly underdone, but not to worry: it is just the moisture from the apples.
Week 2 link-up: