- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2/3 cup granulated sugar, plus more for sprinkling over cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup Gravenstein Apple White Balsamic
- 2 baking apples, peeled, cored, and cut into 1/2-inch cubes
- Confectioners' sugar (optional), for decorating
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and the Gravenstein Apple White Vinegar. Add the flour mixture and mix until just combined. Gently fold in the chopped apples.
- Scrape the batter into the prepared pan evenly, then sprinkle with 1 tablespoon of granulated sugar. Bake 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let cool in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter.
- Dust with powdered sugar (optional).
- The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.