Kinda dry, kinda boring, maybe don't make it...

When I first saw this recipe – I wanted to try it that night. I was so excited about it – but I had an endless to do list to accomplish and no time to get this done to enjoy it. The next weekend on Friday I realized I had time that weekend! So YAY! Apple Cake! I had really high hopes for this, but it was kinda dry, kinda boring… and meh. So very sad. I’ve learned to not love recipes from this blogger… so things to keep in mind… they look great – they kinda flop. This was almost like an apple studded pound cake. Maybe warm with ice cream is the way to go – but we had it for breakfast. The middle rose – so the apples weren’t very well distributed. Oh well… win some lose some. Maybe I should heat up a slice and plop some ice cream on top! Now there’s an idea!!

Norwegian Apple Cake

4 Granny Smith apples, peeled and sliced 1/2-inch thick
3 tablespoons Granulated Sugar
2 tablespoons ground cinnamon
1 cup salted butter, room temperature
1 1/4 cups Granulated Sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 cup milk
2 cups all-purpose flour

Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick spray. Set aside.
Place sliced apples into a large bowl. Sprinkle 3 tablespoons granulated sugar and cinnamon. Stir to coat evenly. Set aside.
In bowl of a stand mixer fitted with paddle attachment mix butter and 1 1/4 cup granulated sugar together on medium speed until creamy, about 2 minutes. Add in eggs one at a time and mix until combined, scraping sides and bottom of bowl as necessary. Add baking powder and mix to incorporate.
Turn mixer to low speed and in alternating additions, add flour and milk, beginning and ending with flour, until just combined. Don’t overmix.
To assemble, cover bottom of prepared pan with apples. They can overlap, but you want a single layer. Top apples with cake batter and spread evenly to cover all apples. Press remaining apples into batter vertically making concentric circles in batter.
Bake for 55- 65 minutes, or until cake is set in center and a toothpick comes out clean.
Allow cake to cool for 15 minutes in pan. Run a knife around edges to release from sides of pan.