Grandma Cake With Apples and Rosemary

Fruit and herbs often are combined in the Provencal kitchen, and here fresh rosemary adds a light herbal undertone that enhances the apples. This simple, satisfying cake can be mixed together in one bowl in minutes.

3 tablespoons unsalted butter, softened

1 cup plus 1 tablespoon sugar

4 large eggs

1 cup sifted all-purpose flour

1/2 teaspoon baking powder

1 large Rome Beauty or Golden Delicious apple, peeled, cored, and cut into 1/4-inch dice

1 teaspoon minced fresh rosemary

1/2 teaspoon pure orange extract

Preheat the oven to 400 degrees F. Lightly brush a 5-cup kugelhopf mold or a round mold of similar size with 1 tablespoon of the softened butter and coat with 1 tablespoon of the sugar. In a large bowl, whisk together the eggs and remaining sugar until smooth. Add the flour and baking powder and whisk until blended. Add the remaining softened butter, the apple, rosemary, and orange extract and mix until well blended.

Pour the batter into the prepared mold and bake until brown and puffy, about 30 minutes. Unmold warm and cool on a rack. Makes 6 to 8 servings.