Cinnamon Apple Cake
Unsalted butter, for greasing 4 large eggs, room temperature
1 cup plus 1 tablespoon
granulated sugar, divided 1 cup all-purpose flour (see How to Measure Flour Properly on page 20)
½ teaspoon aluminum-free baking powder
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
4 large Granny Smith apples (about 2 pounds), peeled, cored, quartered, and sliced into ¼-inch-thick pieces
¼ teaspoon ground cinnamon
th the butter and line it y the bottomy
2. In the bowl of a stand mixer fited with the whisk attachment orin a large bowl with a hand mixer, axenuins. Beat on high speed for 1 minute, until foamy. With the merating, gradually add 1 cup of the granulated sugar and contin. out lookingh for 6 to 8 minutes. until thick and fluffy ribbons form. Yo site looking for when a ribbon of batter can drizzle from the whisk and sit on top of the surface of the batter below for a moment before incorporating back in.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Sift the flour mixture into the egg batter in three increments, folding with a spatula between each addition and scraping from the bottom of the bowl to pick up any rogue pockets of flour.
Fold just until no streaks of flour remain. Fold in the vanilla until just incorporated. Set aside ½ cup of the apples, then fold in the remaining apples until just incorporated. Do not overmix.
4. Transfer the batter to the prepared pan and smooth the top with the spatula. Scatter the reserved apple slices in an even layer over the top. Bake for 60 minutes, or until the top of the cake is golden brown and a knife or toothpick inserted into the center comes out clean.
5. When the cake comes out of the oven, stir together the remaining
1 tablespoon of granulated sugar plus the cinnamon and sprinkle it over the top.
6. Let the cake cool in the pan for 15 minutes. Slide a thin spatula or knife around the edges of the pan to loosen the cake, remove the springform collar, and transfer the cake to a platter to cool to room temperature.