This beautiful cake is more apple than cake which makes it so moist and delicious.  A dusting of powdered sugar is all the adornment it needs, although a little whipped cream never hurt anything..

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of salt

4 large Granny Smith apples

2 large eggs

3/4 cup sugar

3 tablespoons apple juice

1 teaspoon vanilla

1 stick of unsalted butter, melted and cooled

Confectioners sugar for dusting top

• pre-heat the oven to 350 degrees
• Generously butter a 9″ spring form pan and place it on a foil lined rimmed cookie sheet
• Whisk the flour, baking powder and salt in a small bowl
• Peel the apples, then cut them in half, remove the seeds and cut them into 1/4″ slices
• In a medium bowl, whisk the eggs until they are foamy
• Pour in the sugar, apple juice and vanilla and blend
• Add half the flour mixture and mix
• Add half the melted butter and mix
• Again the flour, then the butter mixing after each addition
• Whisk until you have a smooth batter
• With a rubber spatula, fold in the apples and coat with the batter
• Pour into the pan, pushing down the apples a bit to level out the top
• Bake for about an hour and twenty minutes or until the top is golden brown and a knife inserted in the center comes out clean
• Cool on a wire rack for 15 minutes, then run a knife around the perimeter and release the spring form
• Store at room temperature until completely cooled
• Dust the top with confectioners sugar