Very apple cake

This apple cake, I can't get enough of. Just like I can't get enough of apples...

Recipe adapted from Cafe Fernanado 
time: 10 min preparation + 90 min baking apples + 50 min baking cake + 30 min cooling

 ingredients 

for apple puree (click for the recipe); can be prepared a day ahead
2 kg (4 1/2 lbs) apples, preferably tart with a tight flesh

for cake
2 cups (300 g) regular flour OR, what I used: 2 cups (240 g) whole spelt flour
2 teaspoons (8 g) baking powder
1/2 teaspoon (3 g) baking soda
1/4 teaspoon (2 g) fine salt
1 3/4 stick (200 g) butter, room temperature 
1 cup (200 g) sugar
1 vanilla bean, split in half and seeds removed
1 teaspoon (3 g) ground cinnamon
4 medium eggs, room temperature
1 1/2 cup (390 g) apple puree cooled to room temperature

 instructions 
Preheat oven to 180C/350F (fan forced function). Grease with extra butter a round 26cm/10inch spring baking form.  In a medium bowl, sift together flour with baking powder, baking soda, salt and cinnamon.

In a bowl of a standing mixer equipped with a paddle attachment, beat butter with sugar and vanilla seeds for 5 minutes on medium speed till fluffy. Add eggs, one at the time, scraping sides and bottom of the bowl when necessary. Mix in apple puree till fully incorporated. With the mixer set on low, stir flour mix just till combined.

Transfer the batter onto the prepared form, smooth it out and set in in the hot oven for 50 - 55 minutes, till the toothpick from the middle of the cake comes out clean (doesn't have to be dry). Let it sit in the form for 30 minutes. Remove and serve.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• the taste of the cake depends on the apples you use for the puree;
• if your apples are too sweet, add lemon zest;
• and you can probably cut sugar amount even more - I reduced it by 1/3 (from the original recipe);
• this is the only apple cake I've been making this Winter;
• it's moist, explodes with flavors...and works every time!