Ingredients:

  • 3/4 cup unsalted butter, softened (170g)
  • 1 cup dark brown sugar, packed (200g)
  • 2 large eggs, room temperature (100g)
  • 2 tsp vanilla extract (10ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking powder (5g)
  • 1 1/2 tsp ground cinnamon (4g)
  • 1/2 tsp salt (3g)
  • 1/2 cup whole milk (120ml)
  • 3 cups Granny Smith apples, peeled and diced (450g)
  • 1/4 cup brown sugar (50g)
  • 1 tsp ground cinnamon (2g)
  • 1 tbsp lemon juice (15ml)
  • 2 tbsp unsalted butter (28g)
  • 2 tbsp brown sugar (25g)
  • 1 1/2 tsp heavy cream (7ml)
  • 1 pinch salt (1g)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform or cake pan.
  2. In a medium bowl, toss diced apples with lemon juice, 1/4 cup brown sugar, and 1 tsp cinnamon; let macerate for a few minutes.
  3. In a large bowl, cream 3/4 cup softened butter and 1 cup brown sugar until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, then stir in the vanilla extract.
  5. Sift in flour, baking powder, cinnamon, and salt. Gradually pour in milk, mixing on low speed until just combined.
  6. Fold half of the spiced apples into the batter. Pour mixture into the prepared pan and arrange remaining apple chunks on top, pressing them slightly into the surface.
  7. Bake for 55–60 minutes until edges pull away from the pan and a toothpick comes out clean with a few moist crumbs.
  8. Allow the cake to cool for 10 minutes. Meanwhile, combine 2 tbsp butter, 2 tbsp brown sugar, heavy cream, and a pinch of salt in a small saucepan over medium heat. Stir for 1–2 minutes until the sugar melts and simmers.
  9. Pour the warm glaze over the cake while it is still in the pan.