Polish Apple Cake

1 hour to prepare; 1 hour to cook; serves 8-10

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup granulated sugar, divided
• 1/2 cup (1 stick) unsalted butter, cubed
• 4 apples, peeled, cored, and very thinly sliced
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

PREPARATION

1. Preheat oven to 350°F and lightly grease a 9-inch springform pan with butter or non-stick spray.
2. In a large bowl, mix together flour, baking powder, salt, and 3/4 cup of the sugar. Cut in the butter, using a pastry blender or a fork until the mixture resembles coarse crumbs.
3. Add eggs and mix until evenly moist. Add the milk, mixing with your hands until dough is firm but sticky.
4. Divide the dough in two, roughly 2/3 and 1/3. Wrap the smaller section in plastic wrap and chill in freezer while you assemble the rest of the cake.
5. Press larger portion of dough into prepared pan. Place in oven and bake until puffy and starting to turn golden, about 15 minutes.
6. Meanwhile, cook apples, 1/4 cup sugar, and cinnamon in a large pan over medium heat until apples have softened, about 5 minutes.
7. Remove pan from oven and spread apples evenly over the top of crust. Remove remaining crust from freezer and grate it evenly over the top, or crumble it with your fingers.
8. Return pan to oven and bake until top is golden, 40-45 minutes.
9. Remove from oven and let cool completely on a wire rack before serving.

Adapted from The Spruce.