2tablespoonsunseasoned bread crumbspanko works just fine
1 1/4cupsunbleached all-purpose flour160 grams
1/2cupgranulated sugar!00 grams
1/2cuplight brown sugar!00 grams
2large Granny Smith apples
4tablespoonsI used salted butter at room temperature (plus more for pan)**
2/3cuphalf& halfor use a mixer of whole milk and cream
2teaspoonsconfectioners sugaror more
Preheat oven to 350 degrees F. Grease a 9 inch round springform pan very generously with butter, then coat with breadcrumbs.
Thoroughly mix or sift together the flour and baking powder
Mix together the granulated and brown sugar and set aside.
Peel and core the apples, then slice one apple into 16 wedges. Toss the apples with 1/3 cup of sugar mixture and the cinnamon.
Dice the remaining apple. If the second apple is very large you can use all of it or measure out 1/2 cup chopped.
In the bowl of a stand mixer fitted with the paddle, beat the butter and remaining brown sugar mixture until light, creamy and fluffy. Add the egg and mix just until blended, then reduce speed of mixer and add the vanilla.
Add the flour mixture and the half & half alternately, stirring until well blended, then stir in the chopped apples.
Pour batter in the pan and spread evenly. Arrange 14 apples slices around the outer edge of the pan and place the two remaining wedges in the enter. Bake for 35 to 40 minutes.
Remove from the oven to a wire rack to cool completely.
When the cake is cool, dust it generously with powdered sugar (confectioners' sugar).
The original recipe did not call for salt and used unsalted butter. I like a little extra salt, so rather than add salt I just used salted butter. I also added the vanilla, so feel free to leave it out.