Apple Cinnamon Breakfast Cake

From http://www.knowwhey.com/2010/09/apple-cinnamon-breakfast-cake.html

In Preparation: Preheat oven to 350F (325 if convection)
Spray a rectangular baking pan with cooking spray.  Mine has a removable bottom, and is approximately 8" x 12".

Ingredients

For the poach:
3 large cooking apples, like Ginger Gold, cored, peeled and sliced 1/3" thick
2 T sugar
2 T apple jelly or similar mild jelly
1/4 cup water

Wet ingredient mix:
6 1/2 oz. unsalted butter, almost melted (very soft), stirred in a bowl
3/4 cup caster sugar (very fine sugar) or regular sugar
2 eggs
3/4 tsp vanilla
1/4 cup buttermilk
1/4 cup cream

Dry Ingredients:
1 1/2 cups flour
2 tsp baking powder
3/4 tsp. ground cinnamon
1/4 tsp ground cardamom
1/4 tsp salt

Other ingredients:
Additional 1/2 tsp ground cinnamon, to stir into the cooled apples
2 T sparkling white coarse decorating sugar (optional), or similar


Process

1. In nonreactive saute pan, combine the Poach ingredients and cook rapidly until the apples are just tender, about 8-10 minutes.  The liquid should be a syrup at this point.  Set aside.

2.  In an electric mixer bowl with whisk attachment, combine the butter and caster sugar, and whip on high speed until very light.  This will happen rather quickly with the fine caster sugar, but if you use regular granulated sugar, give it a couple of minutes so that the sugar can dissolve.

3. Add the eggs one at a time and beat until completely mixed.  While the mixer is running, add the buttermilk and cream, mixing until smooth.

4.  Stir the dry ingredients in a measuring cup or small bowl, then add to the electrix mixer bowl.  Mix until well combined.  The batter should be thick and light.

5.  Put the batter into the prepared pan and spread to the edges with the back of spoon.  Stir 1/2 tsp ground cinnamon into the cooled apple mixture until well-mixed.  Pour the apples on top of the batter, then distribute evenly and press lightly into the batter.

6.  Baking:  Place in preheated 350F oven (325 if convection), and bake for 10 minutes.  At this point, quickly sprinkle the decorating sugar on top (optional) and place back in the oven for an additional 20 minutes.  Monitor the bake.  If the cake is browning too rapidly, reduce the heat a bit.  Test for doneness by inserting a wooden toothpick into the center; it should come out clean.  If it does not come out clean, continue baking for ten minutes and test again.

7. Remove from oven and cool on rack for 15 minutes.

8. Serve warm or at room temperature.