Ingredients
- 2 tablespoons unseasoned bread crumbs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 Granny Smith apples
- 1 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter at room temperature, plus more for greasing the pan
- 1 large egg
- 1-1/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup half-and-half
- 2 teaspoons confectioners’ sugar
Preparation
- Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and coat with the bread crumbs.
- Toss together the granulated sugar and brown sugar. Set aside.
- Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half, and mix until combined. Fold the diced apple into the batter.
- Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the 2 remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
- Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the spring form. Sprinkle with confectioners’ sugar, then cut into 12 wedges.
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