2tablespoonsunseasoned bread crumbs or graham cracker crumbs
1/2cupgranulated sugar
1/2cuppacked light brown sugar
2Granny Smith, or other tart apples
1teaspoonground cinnamon
4tablespoonsunsalted butter at room temperature
1large egg
1 1/4cupsunbleached all-purpose flour
2teaspoonsbaking powder
2/3cuphalf-and-half, I used 1/3 skim milk, 1/3 half and half
2teaspoonsconfectioner’s sugar
Instructions
Pre-heat oven to 350°. Butter a 9" spring form pan and coat with graham cracker crumbs.
Toss together the granulated sugar and brown sugar. Set aside.
Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of sugar mixture in a medium bowl. Add the apples wedges and toss to coat. Roughly dice the remaining apple.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the spring form. Sprinkle with confectioner’s sugar, then cut into 12 wedges.