1lbbaking appleslike Braeburn or Jonagold, 2-3 apples
3/4cupwhite sugar
2eggsroom temperature
Instructions
Preheat the oven to 350-degrees. Melt the butter and set it aside.
Cut a round of parchment paper to fit inside a nonstick 8-inch cake pan. Spray the pan with nonstick spray, place the paper inside, then spray again. (If you don't do all of this, slices of apple will stick when you flip it over. Trust me.)
Combine the flour, baking powder, and salt in a mixing bowl.
Wash, peel, and core the apples. Cut them in eighths and arrange over the bottom of the pan.
In a medium bowl, whisk the sugar with the eggs until fluffy. Add the flour mixture and whisk until combined. Add the melted butter and whisk again until blended.
Pour the batter evenly over the fruit and bake for 40 minutes, until the top is set and golden brown.
Let the cake settle on a cooling rack for 10 minutes. Run a plastic knife or toothpick around the pan's edge to loosen it and flip the cake onto a plate. Carefully peel off the parchment paper. Flip the cake again onto a serving plate, taking care not to squish the cake.
Cool and serve slightly warm or at room temperature.