The key to this cake’s magic lies in fresh, high-quality apples and simple pantry staples. I always choose apples that hold their shape but still have a touch of sweetness—Granny Smith or Pink Lady work beautifully. Over the years, I’ve learned that the texture of the apples can make or break this cake, so don’t rush this step. The batter is straightforward, with just enough flour and eggs to create a light base where the fruit truly shines.

• 4 medium apples (about 1.5 pounds), peeled and very thinly sliced
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

If you want to switch things up, you can substitute half of the all-purpose flour with almond flour for a slightly nuttier flavor. For a dairy-free version, swap the butter for coconut oil, though it will subtly change the cake’s texture.