ChezCindy: Deep Dish Apple Cake

 

Apple season generally runs many months, with different apples coming into season along the way.  Picking your own apples from an orchard is always a treat.  But a wide variety of apples can be found at supermarkets almost year-round.  Choose your favorite crisp sweet variety to make this delightful, yet easy apple cake.  

Deep Dish Apple Cake

4 large apples, crisp sweet variety

Zest and juice from 1 large lemon, divided  
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter
1 cup whole milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder

Preheat the oven to 350 degrees.  Butter and flour a 10-inch springform pan.  Wrap the bottom and sides of the pan with a double layer of foil.  Line a sheet pan with parchment paper.  Set each aside.  

Peel and core the apples, thinly slicing them, placing them into a medium bowl.  Add the fresh squeezed lemon juice to the apple slices, tossing together.  

Working with a large mixing bowl, and a hand mixer or stand mixer, add in the eggs and sugar.  Mix on medium-high speed for 5 minutes until light in color. 

Warm the butter until very soft, but not melted, adding it to the bowl with the egg/sugar mixture, along with the milk and the lemon zest.  Mix on medium speed to combine.  Add in the flour and baking powder, mixing on low speed until just combined.  Reserve 1 cup of sliced apples, folding the remaining sliced apples into the batter.  Transfer the batter to the prepared baking pan, smoothing the top of the batter.  Decoratively place the reserved sliced apples on top of the batter in a single layer.  

Bake for 55-60 minutes until the top of the cake is light golden brown and a toothpick inserted into the center comes out with just a few crumbs attached.  Serve warm or at room temperature.