Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
1/2 cup buttermilk
1 cup peeled and chopped apple
heaping tablespoon of turbinado sugar
extra cinnamon for sprinkling
Preparation
Preheat oven to 400 F. Spray an 8-inch round cake pan with cooking spray (specifically, the kind with flour in it) or butter and flour the pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy, about 2 minutes. Add the vanilla and egg to the mixer and beat well. With the mixer on low, alternately add the dry ingredients and buttermilk in 3 additions, starting and ending with the dry ingredients (so dry, buttermilk, dry, buttermilk, dry). Beat only until just combined.
Scrape the batter into the cake pan, smoothing the top with a rubber spatula. Scatter the apple pieces evenly over the top of the cake batter then sprinkle evenly with raw sugar. Finally, sprinkle lightly with cinnamon.
Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for ten minutes, then turn it onto a wire rack to cool.
