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Ingredients
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Cake
Topping
To Serve
Method
Cake
- 1
- 2
Prepare apples
Place the thinly sliced apples in a bowl, toss with the lemon juice to prevent browning, and set aside.
- 3
Dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined.
- 4
Cream butter and sugars
In a large bowl (or stand mixer fitted with the paddle), beat the softened unsalted butter with granulated sugar and light brown sugar on medium speed until pale and fluffy, about 2–3 minutes.
- 5
Add eggs and vanilla
Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract.
- 6
Combine wet and dry
With the mixer on low, add about half of the dry flour mixture and mix until just combined. Pour in the milk, then add the remaining dry mixture and mix on low until a smooth batter forms. Do not overmix.
- 7
Fold in apples
Fold the lemon-tossed apple slices into the batter gently with a spatula, distributing them evenly. Some slices can be reserved to arrange on top for a decorative finish.
- 8
Bake
Spoon the batter into the prepared pan and smooth the top. Arrange reserved apple slices on top if using. Sprinkle the turbinado sugar and the 1/4 tsp cinnamon evenly over the surface. Bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35–45 minutes (start checking at 30 minutes).
- 9
Cool briefly
Remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. This allows the cake to settle and is ideal for serving warm.
To Serve
- 10
- 11
If you prefer the ice cream to soften slightly before serving, place scoops in a small bowl at room temperature for 1–2 minutes just before plating.