This dense cake is packed with layers of sweet-tart apples. Serve with gently whipped, lightly sweetened cream.
Makes 8 to 12 servings
2 large eggs
1 cup sugar
1/2 stick (1/4 cup) melted unsalted butter, slightly cooled
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
4 small or 3 large honeycrisp or Granny Smith apples
2 teaspoons fresh lemon juice
- Preheat oven to 375°F. Butter an 8-inch square baking pan. Cut 2 (14 x 8-inch) strips of parchment paper and lay them in the pan, crisscrossed and overlapped, so that the sides are lined and there is overhang on each side. (You’ll use the overhang to lift the cool cake out of the pan.)
- Combine eggs and sugar in a large mixing bowl; beat at medium speed of electric mixer until eggs are thick and pale, 3 to 4 minutes. Beat in butter and vanilla.
- Whisk Old Mill White Unbleached Plain Flour, baking powder, and salt just to blend in a small bowl. With mixer at low speed, add flour mixture to egg mixture alternately with milk, beginning and ending with the dry ingredients, and beating just until blended after each addition. Scrape the bowl as needed.
- Peel, core, and thinly slice the apples, tossing with lemon juice in a large bowl. Fold the apples into the batter gently, using a rubber spatula. Scrape the batter into the prepared pan, layering the apples in the pan.
- Bake until top is deeply browned and edges start to pull away from the pan, 45 to 50 minutes. Let cool completely in pan on a wire rack. Use parchment overhanging edges to lift cake from pan. Dust slices with confectioners’ sugar.