Dutch Apple Cake

Preheat oven to 350°F. Coat a 9-inch springform pan with baking spray. Stir together 1¼ cups all-purpose flour, ½ cup whole-wheat flour, 2 teaspoons baking powder and ½ teaspoon each cinnamon, baking soda and salt in a medium bowl.

In a large bowl, beat ¾ cup sugar and ½ cup softened butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add 2 eggs, 1 at a time, beating on medium speed until combined after each, about 30 seconds. Beat in 1 tablespoon vanilla until combined, about 5 seconds.

Add the flour mixture alternately with ½ cup buttermilk, beginning and ending with the flour mixture and beating on low speed just until combined after each addition. Chop enough apple to measure ½ cup. Fold the chopped apple into the batter. Spread the batter evenly in the prepared pan. Thinly slice the remaining apples; arrange the slices in a single layer, slightly overlapping, over the batter. Reserve any remaining apple slices for another use.

Stir the remaining ¼ cup sugar and ¼ teaspoon cinnamon together in a small bowl; sprinkle evenly over the apples. Bake until the apples are tender, the top is golden brown and a wooden pick inserted into the center of the cake comes out clean, about 40 minutes.

Let the cake cool in the pan on a wire rack for 20 minutes. Remove the sides of the pan; let the cake cool on the rack for 10 minutes more. Serve warm or at room temperature.