Whisk together powdered sugar, heavy cream, apple cider and cinnamon to create a thin glaze.
Pass the glaze around to guests or serve individual slices of cake on top of a pool of glaze.
For the Cake
Heat oven to 350 degrees.
Thoroughly butter and dust with flour a 9” springform pan tapping the pan to remove excess flour.
Whisk together flour, baking powder, salt, and cinnamon and set aside.
In a large mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after adding each egg.
Beat at medium speed for 3 minutes until pale lemon yellow in color, creamy, and thickened.
Turn the speed down; gradually add the flour mixture, scraping down sides of bowl.
Still beating on low speed, add lemon zest, vanilla and Amaretto until blended; increase speed to medium for 2 more minutes.
Peel, quarter, core and slice apples into 1/2" wide slices.
Cut half of the apple slices into small chunks; fold these into the batter.
Pour the batter into prepared springform pan; shake gently or use a spatula to smooth the surface of the batter.
Arrange the remaining apples slices, core side down, on the top of the batter in circles over the entire surface with edges slightly overlapping. The arrangement of the apples should resemble the rays of the sun or a rose in full bloom. The apples should be close together with very little batter shown.
Brush the apples and batter with melted butter.
Generously sprinkle apples and batter with the 3 Tbsp. sugar.
Place in center of hot oven and bake for 70 - 90 minutes until the cake pulls away from the sides of the pan and the top of the cake is golden brown. The cake is done when it tests barely moist with a toothpick inserted in the center of the cake and apples are lightly browned.
Remove from oven and allow to cool on a wire rack for 15 minutes; then remove sides of the springform pan and cool cake completely.
Dust powdered sugar with cinnamon all over the cake.
Optional: Serve with a glaze or whipped cream.
Instructions
For the Cake
Heat oven to 350 degrees.
Thoroughly butter and dust with flour a 9” springform pan tapping the pan to remove excess flour.
Whisk together flour, baking powder, salt, and cinnamon and set aside.
In a large mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after adding each egg.
Beat at medium speed for 3 minutes until pale lemon yellow in color, creamy, and thickened.
Turn the speed down; gradually add the flour mixture, scraping down sides of bowl.
Still beating on low speed, add lemon zest, vanilla and Amaretto until blended; increase speed to medium for 2 more minutes.
Peel, quarter, core and slice apples into 1/2" wide slices.
Cut half of the apple slices into small chunks; fold these into the batter.
Pour the batter into prepared springform pan; shake gently or use a spatula to smooth the surface of the batter.
Arrange the remaining apples slices, core side down, on the top of the batter in circles over the entire surface with edges slightly overlapping. The arrangement of the apples should resemble the rays of the sun or a rose in full bloom. The apples should be close together with very little batter shown.
Brush the apples and batter with melted butter.
Generously sprinkle apples and batter with the 3 Tbsp. sugar.
Place in center of hot oven and bake for 70 - 90 minutes until the cake pulls away from the sides of the pan and the top of the cake is golden brown. The cake is done when it tests barely moist with a toothpick inserted in the center of the cake and apples are lightly browned.
Remove from oven and allow to cool on a wire rack for 15 minutes; then remove sides of the springform pan and cool cake completely.
Dust powdered sugar with cinnamon all over the cake.
Optional: Serve with a glaze or whipped cream.
For the Glaze
Whisk together powdered sugar, heavy cream, apple cider and cinnamon to create a thin glaze.
Pass the glaze around to guests or serve individual slices of cake on top of a pool of glaze.
