Ingredients

4 honey crisp apples, peeled and quartered

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

2 teaspoons vanilla extract

2 teaspoons fresh lemon juice

3 large eggs

1 1/2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons milk

Optional for topping: powdered sugar, cinnamon, whipped topping

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease the bottom of a 10-inch springform pan.

Step 2: Peel, quarter, and core the apples. Make thin slices into the top of each apple, cutting hasselback style but not slicing all the way through.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 1 minute. Add sugar and beat until light and fluffy, about 2 minutes.

Step 4: Add eggs one at a time, beating on high speed for 30 seconds after each addition. Mix in vanilla extract and lemon juice until combined.

Step 5: In a separate bowl, whisk together cake flour, baking powder, and salt. With the mixer on low, add half the flour mixture, then 1 tablespoon milk, then the remaining flour, and the remaining milk. Beat just until combined, being careful not to over mix.

Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to level the batter. Arrange the apples with the sliced sides up on top of the batter around the edges and in the center.

Step 7: Bake on the lower third of the oven for 40 to 45 minutes, until the cake is lightly browned and a skewer inserted in the center comes out clean.

Step 8: Transfer the cake to a cooling rack. Carefully remove the springform ring and let the cake cool on the pan bottom to room temperature before serving.

Tips & Variations

Use honey crisp apples for their sweet-tart flavor and crisp texture, but other firm apples like Granny Smith or Fuji work well too.

For extra flavor, sprinkle cinnamon over the apples before baking or dust the cooled cake with powdered sugar and cinnamon.

Add chopped nuts such as walnuts or pecans into the batter for added crunch.

Serve with whipped topping or a scoop of vanilla ice cream for a delightful dessert.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices gently in the microwave for 15–20 seconds for a fresh-baked feel. This cake also freezes well; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving.

FAQs

Can I use a different type of apple?

Yes, any firm apple variety works well. Choose apples that hold their shape during baking, like Granny Smith, Fuji, or Braeburn.

Do I need a springform pan for this recipe?

A springform pan makes it easier to remove the cake without damaging it, but you can use a regular cake pan lined with parchment paper if needed. Just ensure it’s well greased to prevent sticking.