Moist and delicious, this is a fruit dessert that you can make -year–round. I especially love making it in the fall, when apples are in season. It is also perfect for breakfast. When you have a big crowd coming, pop one of these into the oven, and your guests will devour it along with a dollop of whipped cream and a good cup of coffee.
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 1 cup all-purpose flour, plus more for the pan
- ¾ cup granulated white sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon baking powder
- Pinch kosher salt
- Zest of 1 lemon, grated
- 3 baking apples (such as Golden Delicious), peeled, cored, and cut into -½--inch chunks
- 2 tablespoons light-brown sugar
- ½ cup coarsely chopped walnuts, toasted
Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan.
In an electric mixer fitted with the paddle attachment, cream the butter and white sugar until pale and light, about 1 minute. Add the eggs, one at a time, and beat until light and fluffy, another minute or two. Beat in the vanilla. Sift together the flour, baking powder, and salt. Pour the dry ingredients into the mixer with the lemon zest, and mix until just combined.
In a medium bowl, toss together the apples, brown sugar, and walnuts. Scrape the batter into the prepared pan, smooth the top, and then sprinkle with the apple mixture. Bake until a toothpick comes out clean from the center of the cake, about 35 to 40 minutes. Let cool on a rack, then unmold, and cut into wedges to serve.