Servings: 12 1x
Scale
Ingredients
- ⅓ cup milk of choice
- ½ teaspoon white vinegar
- ½ cup unsweetened applesauce
- ⅔ cup granulated sugar
- ½ cup butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (275 g)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 3 medium apples, divided
- 1- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Mist a 9-inch round baking pan with cooking spray and line the bottom of the pan with a circle of parchment paper* then set aside.
- Shred two of the apples (with the peel still on) using a box grater or food processor; set aside.
- To a medium bowl, add the milk and vinegar. Stir together and set aside for 2-3 minutes.
- To the milk-vinegar mixture in the bowl, add the applesauce, sugar, melted butter, eggs, and vanilla; whisk well to combine.
- To the same bowl, add the flour, cinnamon, baking powder, baking soda, and salt; stir until just combined.
- Fold the shredded apples into the batter.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Using a sharp knife, cut the remaining apple into thin slices with the peel on. Arrange the sliced apples over top of the batter in a circular pattern
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40-42 minutes.
- Remove from the oven and let the cake cool in the pan for 15 minutes on a wire rack.
- After the cake has cooled for 15 minutes, place a large plate over the top of the cake and gently invert the cake out onto the plate.
- Place another plate or serving tray over the bottom of the cake and flip it over again so the cake is face up.
- Let the cake cool completely before dusting lightly with powdered sugar and cutting into 12 slices.
Notes
* To make the parchment circle, place the baking pan on a sheet of parchment paper and trace around the pan with a pen or pencil before using scissors to cut just inside the lines to create a perfectly sized parchment liner.
Pink Lady, Honeycrisp, Cosmic Crisp or any sweet-tart apples work well. Leave the peels on, shredding two apples for the batter and thinly slicing the third for the topping.
For gluten-free cake, use a gluten-free flour blend such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (296 g) in place of the all-purpose flour.
For dairy free, use a non-dairy milk of choice and plant-based butter.
Nutrition Information
- Serving Size: 1/12th of the cake
- Calories: 223
- Fat: 9 g
- (Sat Fat: 5 g)
- Sodium: 193 mg
- Carbohydrate: 29 g
- (Fiber: 1 g
- Sugar: 17 g)
- Protein: 4 g
- Cholesterol: 50 mg