Prep oven and pan: Preheat oven to 350°F (175°C). Generously grease a 9-inch round or square baking pan with butter or nonstick spray.
Mix wet ingredients: In a large bowl, whisk together sugar, melted butter, and eggs until smooth and well blended — about 1 minute.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, cinnamon, and salt until evenly mixed.
Make the batter: Gradually add dry ingredients to the wet mixture, stirring gently with a spatula just until no flour streaks remain. Do not overmix.
Fold in apples: Add chopped apples and gently fold into the batter until evenly distributed. The batter will be thick.
Bake: Pour batter into prepared pan, spreading evenly. Bake 40–45 minutes, or until golden on top and a toothpick inserted in the center comes out clean (a few moist crumbs are fine; wet batter is not).
Cool and serve: Let cake cool in the pan for at least 15 minutes before slicing. Dust with powdered sugar if desired.
You Must Know
Don’t overmix after adding flour — this can make the cake tough. Stir until just combined.
Use firm apples that hold shape when baked — avoid Red Delicious.
Melted butter should be warm, not hot, so it doesn’t cook the eggs.
For best texture, cool slightly before cutting — it firms as it cools.
Storage Tips
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days — reheat slices briefly for best texture.
Freeze whole or sliced (wrapped tightly) for up to 3 months. Thaw at room temperature.
Ingredient Substitutions
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