Preparation

• Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prepare it for the batter.
• Peel and slice the apples into thin, even pieces. Toss them with lemon juice to prevent browning.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until evenly mixed.
• In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir until just combined to avoid overmixing.
• Gently fold in the prepared apple slices until they are evenly distributed throughout the batter.
• Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Slice the cake into wedges and serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream, if desired.
• Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.