A delightful twist on the classic apple cake, featuring a buttery base and warm spices.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Grease a 9-inch round baking dish with butter.
Use a paper towel to evenly spread the butter.
In a frying pan, melt the butter over medium heat. Add the apples and cook until tender, about 5-10 minutes.
Stir frequently to prevent the apples from sticking or burning.
In a bowl, mix together the flour, salt, baking powder, cinnamon, nutmeg, and clove.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the sugar, eggs, vanilla extract, and lemon zest until creamy.
Whisk vigorously to incorporate air for a lighter cake.
Combine the cooked apples with the wet mixture, stirring quickly to avoid cooking the eggs.
Let the apples cool slightly before adding to prevent curdling.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared baking dish and spread evenly.
Tap the dish gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Check the cake at the minimum baking time to avoid overbaking.
Let the cake cool in the pan for 5 minutes, then invert onto a plate and flip back over to cool completely.
Use a knife to loosen the edges before inverting.
Serve the cake at room temperature, optionally garnished with powdered sugar or whipped cream.
Pair with a hot beverage for a cozy treat.
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