Super Moist Apple Cake

Super moist indeed! I absolutely love this recipe.

Ingredients:

• 1 1/4 cups sugar
• 170g unsalted butter, at room temperature
• 3 large eggs
• 1 cup plus 1 tablespoon cake flour (not self-rising)
• 1 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• 1/4 tsp salt
• 3/4 cup milk (whole or low-fat)
• 3/4 teaspoon pure vanilla extract
• 3 medium baking apples, peeled, cored, halved, and thinly sliced

Substitutions:

Use 3/4 cup all-purpose flour instead of cake flour, for a total of 2 cups all-purpose flour.
I used a sugar-in-the-raw and added more apples and vanilla.
I used sea salt - didn't notice anything "wrong" with the taste.

Directions:

1. Preheat the oven to 350 F (175 C). 
2. Beat the sugar and butter until very light in texture and color. This might take a while.
3. Beat the eggs in one at a time, then add the vanilla extract and blend.
4. Sift the flours, baking powder and salt in a separate bowl. 
5. Alternate between adding the milk and dry ingredients - or you'll spend a long time mixing them.
6. Mix the apple pieces into the mixture.
7. Pour batter into the pan(s) and smooth. I let mine settle for few minutes first.
8. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. (Your baking time may vary - I'm over a mile high in altitude.)
9. Frost!
10. Once cool, the cake can be stored tightly covered in the refrigerator for up to 3 days. Please don't do what I did and forget that fruit attracts mold and leave it on the counter.

Adapted from: Sugar & Everything Nice