Ingredients
- 2 tbsp unseasoned bread crumbs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 Granny Smith apples
- 1 teaspoon ground cinnamon
- 4 tbsp (1/2 stick) unsalted butter at room temperature, plus more for greasing the pan
- 1 large egg
- 1 1/4 cups bleached all-purpose flour
- 2 tsp baking powder
- 2/3 cup half-and-half
- 2 tsp confectioner's sugar
Preparation
Step 1
1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and coat with bread crumbs.
2. Toss together the granulated sugar and brown sugar. Set aside.
3. Peel and core apples and slice one apple into 16 wedges.
Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add apple wedges and toss to coat. Roughly dice remaining apple.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about two minutes. Add the egg and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
5. Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
6. Remove from oven to wire rack to cool completely. Run small offset spatula around the edges to release the cake from the pan and remove the springform. Sprinkle with confectioners' sugar, then cut into 12 wedges.