Cream Topped Apple Cake

So I ask you, how can an apple cake topped with 3/4 cups of cream and a handful of cinnamon and sugar NOT taste good?  This is so delicious!!  It has a great crumb, the cake itself is sweet but not too sweet and the topping is divine.  Try it.  You'll love it!!

2 c. sugar, divided
12 T unsalted butter, at room temperature
3 large eggs, at room temperature
1 c. plus 1 T. cake flour
1 c. plus 1 T. all-purpose flour
2 t. baking powder
pinch of salt
3/4 c. whole milk, at room temperature
3/4 t. vanilla extract
3 medium baking apples, peeled, cored, halved and thinly sliced {*I use a combination of Granny Smith and MacIntosh}
3/4 c. heavy cream
1 1/2 t. ground cinnamon

Preheat the oven to 350 degrees F.  Grease a 10-inch cake pan {must be 2 inches deep}.

In a large bowl, beat 1 1/2 cups of the sugar with the butter for 4 minutes, or until light and fluffy.  Scrape the bowl down and continue to beat until very light in color, 1-3 minutes more.

Beat in the eggs, one at a time, scraping the bowl down as needed.

In a small bowl, combine both flours, baking powder, and salt.

To the butter/sugar mixure, add 1/3 the dry ingredients followed by 1/3 the whole milk.  Continue until all is added, ending with the milk.  Add the vanilla to the batter and mix only until smooth.

Pour the batter into the prepared pan, smooth the top, then add the apple slices.

Combine the remaining 1/2 cup of sugar with the cinnamon.  Pour the cream evenly over the apples, then sprinkle the cinnamon-sugar mixture over the top.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.  Let the cake {in the pan} cool on a wire rack.  Serve warm or at room temperature.

Stores up to 3 days covered in the refrigerator.

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