Sprinkle in a pinch of salt and beat with a hand mixer.
Add the flour mixed with the baking powder and mix until smooth and well combined.
Grease the baking pan with butter, then pour in half of the batter. Add the coarsely grated, well‑drained apples in an even layer. Pour the remaining batter on top.
Bake at 355 °F (180 °C) for about 25 minutes. Dust the cake generously with powdered sugar. Enjoy!
Notes
Use apples that are firm and slightly tart for the best texture and flavor balance.
Draining the grated apples thoroughly is essential to prevent a soggy center.
Avoid overmixing the batter once the flour is added to keep the crumb light.
Let the cake cool slightly before slicing for cleaner, neater pieces.
Add the powdered sugar just before serving to keep it from dissolving into the cake.
This cake pairs well with whipped cream or vanilla ice cream for an extra indulgent touch.