Serves 12


4 Tbsp. unsalted butter, chilled, cut into small pieces, plus more for greasing pan
½ cup dark brown sugar
¼ cup all-purpose flour
2 tsp. ground cinnamon

5 Granny Smith apples, 3 peeled, cored, and cut into ¼" dice (about 3¾ cup) and 2 peeled, cored, and cut into ¼"-thick half-moons
2 cups plus 1 Tbsp. granulated sugar, divided
2 tsp. ground cinnamon
4 cups sifted all-purpose flour
2 tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
½ cup milk, at room temperature


Active time: 40 minutes
Total time: 2 hours 30 minutes

Butter a 10" springform pan. Preheat oven to 350°. Make the topping: In a medium bowl, mix all ingredients with fingers until butter is pea size. Set aside.

Make the cake: In a large bowl, mix diced apples with 1 Tbsp. granulated sugar and cinnamon. In another large bowl, whisk flour with baking soda, baking powder, and salt. Set both bowls aside.

In the bowl of a standing mixer using the paddle attachment, cream butter with remaining 2 cups granulated sugar until light and fluffy, 3 minutes. Beat in eggs, one at a time, blending well. On slow speed, add reserved flour mixture alternating with milk, scraping down sides periodically. Mix until just combined. Fold in reserved apple mixture.

Transfer batter into prepared pan. Arrange sliced apples, slightly overlapping, in two circles on top. Scatter reserved topping over apples. Bake until a cake tester comes out clean with a few crumbs, about 1½ hours. Transfer to a rack to cool 20 minutes, then remove ring. Let cool to room temperature and serve.


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