- 3 cups all-purpose flour
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter or margarine, softened
- 1 3/4 cups sugar
- 3 large eggs, separated
- 1/2 cup milk
- 8 medium (about 3 pounds) cooking apples, such as Golden Delicious,
- Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yellow Transparent, or any combination, cored and diced (peeling is optional)
- Glaze (optional):
- 1 cup confectioners’ sugar, or 1/2 cup confectioners’ sugar and 1/2 cup
- light brown sugar
- 1/2 teaspoon vanilla or almond extract
- 1 to 2 tablespoons milk or water
- Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.
- Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
- Beat the egg whites on low speed until foamy, about 30 seconds.
- Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
- Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
- Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
- To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.