Super-Moist Apple Cake
- 3/4 c. Butter, at room temperature, plus more for pan
- 2 c. White Sugar, divided
- 1 c. (plus 1 TBSP) cake & pastry flour
- 1 c. (plus 1 TBSP) all purpose flour
- 2 tsp. Baking Powder
- Pinch salt
- 3/4 c. Whole milk
- 3/4 tsp. Vanilla
- 3 Medium baking apples, peeled, cored and thinly sliced
- 3/4 c. Heavy cream
- 1 1/2 tsp. Cinnamon
Cooking time 45mins
Preheat oven to 350 degrees and place rack in middle. Butter a 10x2 inch round cake pan and line the bottom with parchment paper. Using an electric mixer (with a paddle attachment, if possible), beat the butter and 1 1/2 c. sugar for 3 to 5 minutes. Scrape the bowl as needed and continue to beat until mixture is very light and pale in color, several minutes more. Add eggs, beating after each addition, scrapping down the bowl as needed.
Sift together flours, baking powder & salt in a separate bowl. Gently add the milk & the dry ingredients to the batter alternating, beginning and ending with the dry ingredients. Add vanilla and stir just until smooth. Do not over beat.
Pour the batter into the prepared pan and spread evenly with a spatula. Overlap the apples slices in concentric circles on top of batter Pour the cream over evenly. Combine the remaining 1/2 c. sugar with the cinnamon & sprinkle over top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Invert the cake onto a plate, remove parchment paper, and then invert again, so the cake is apple side up, on a serving plate. Can be stored, tightly wrapped, in the fridge for three days, or frozen.