- 200 grams (1 Cup) Granulated Sugar
- 8oz (1 Cup) Whole Milk, at room temperature
- 6oz (3/4 Cup) Good Quality Butter, I prefer European Style Butter
- 2 Large Eggs + 1 Large Egg Yolk, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 125 grams (1 Cup) All-Purpose Flour
- 1/4 Teaspoon Salt
- 1 1/2 Teaspoons Baking Powder
- 1lb 12oz Peeled, Cored and Sliced Cooking Apples* (About 4 Large Cooking Apples, cut into thin slices (I prefer Granny Smith)
- Coarse Sugar for sprinkling on top
- Confectioner's Sugar for sprinkling on top
- Preheat the oven to 350°F/180°C and grease a 9-inch springform pan and set it aside.
- In a large bowl whisk together some all-purpose flour salt and baking powder just until combined then set aside.
- In a new large bowl whisk together the granulated sugar, whole milk, cooled melted butter, egg, egg yolk, and vanilla extract. Make sure you whisk it well enough so there’s no trace of egg yolk left behind.
- Add the dry ingredients to the wet and gently fold until just combined. Then start peeling, coring, and slicing your apples, I use an apple slicer but then it cut the apple thinner you’re looking for about 1/8" thickness on the apple slices.
- Add all of the apples immediately to the cake batter and gently fold until combined then pour the cake batter into the greased pan and sprinkle the top with coarse sugar.
- Place the pan in the oven to bake for one hour to an hour and 10 minutes until the top is golden brown and set. Let cool completely on a wire rack. I use a large cake spatula to help move the cake from the pan to a serving plate. Dust with a confectioner's sugar right before serving. Because of the moisture in the apples, the confectioner's sugar will melt into them quite quickly. Store leftovers at room temperature for up to two days or in the refrigerator for up to five days.
*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland