Ingredients
6 large eggs, at room temp
1 cup granulated sugar
1 1/3 cups all-purpose flour
1/8 tsp (pinch) baking powder
1 lb (2 med/large) Granny Smith apples
Powdered sugar to dust the finished cake
9" Springform Pan, generously buttered
Preparation
Peel and core apples, cut into small dice.
Beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy.
Whisk together 1⅓ cups flour with a pinch of baking powder.
Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition. Don’t overmix.
Fold in the diced apples (reserving ½ cup diced apples), just until combined and transfer batter to a greased baking pan. Sprinkle the top with reserved apples and bake at 340˚F for 1 hour. The top will be golden brown.
Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve.
