A delightful twist on the classic German apple cake, combining tender apples with a spiced, moist cake base.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Softened butter works best for creaming with sugar.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures a smoother batter.
In another bowl, sift together the flour, baking powder, and salt.
Sifting helps to aerate the flour and mix the dry ingredients evenly.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Peel, core, and thinly slice the apples. Arrange them on top of the batter in the pan.
Use a sharp knife for even slices.
Sprinkle the brown sugar and cinnamon evenly over the apples.
Mix the sugar and cinnamon beforehand for even distribution.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the cake set and makes it easier to remove.
Slice and serve the cake with your favorite accompaniment, like whipped cream or ice cream.
Serve warm for a comforting treat.
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