Ingredients
- 5 large egg yolks, room temperature
- 2 small tart apples, peeled, cored, and halved
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1 1/4 cups sugar
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup 2% milk
- confectioners’ sugar, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Wrap a 9-inch springform pan in heavy-duty aluminum foil.
Step 3 –Use a sharp knife to cut the apple halves lengthwise into 1/4-inch slices, leaving them attached at the top so they fan out slightly.
Step 4 –In a large bowl with a hand mixer, cream the butter and the sugar until light and fluffy, about 5-7 minutes.
Step 5 –Add the egg yolks, one at a time, to the butter mixture and beat well after each addition.
Step 6 –In a separate large bowl, sift the flour, the cornstarch, the cream of tartar, the baking powder, and the salt together two times.
Step 7 –Gradually add the flour mixture to the butter mixture.
Step 8 –Add the milk to the batter mixture and mix well. The batter should be thick.
Step 9 –Transfer the batter to the prepared pan.
Step 10 –Gently press the apples on top of the batter, round-side up.
Step 11 –Bake the cake until a toothpick inserted into the center comes out with moist crumbs, about 45-55 minutes.
Step 12 –Transfer the baked cake to a wire rack to cool for 10 minutes.
Step 13 –Use a butter knife to carefully loosen the sides of the cake from the pan and discard the foil.
Step 14 –Leave the cake to cool for 1 hour.
Step 15 –Remove the rim from the springform pan and transfer the cake to a serving plate.
Step 16 –Dust the top of the cake with the confectioners’ sugar.
Step 17 –Slice and serve