Cinn-ful Apple Cake

This cake is deliciously simple. No frosting to worry about, no layers to stack, just a straightforward cake filled with chunks of apples and with a crunchy cinnamon-sugar topping.
Looks are deceiving with this cake; it seems kind of plain, but it packs a flavorful punch.
1½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1¾ cups sugar, divided
½ cup margarine,
melted and cooled
¾ cup applesauce
1 teaspoon vanilla
¼ cup milk
2 teaspoons cinnamon
3 cups peeled, chopped baking apples (such as Granny Smith)
Preheat the oven to 350 degrees. Grease and fl our the sides of an 8-inch springform pan and line the bottom with parchment paper. If you do not have a springform pan, a regular 8-inch cake pan will do.
In a small bowl, combine fl our, baking powder and salt. In a large bowl, cream together 1¼ cups sugar with margarine.
Add applesauce. Incorporate vanilla and milk until mixed through. Add dry ingredients to wet ingredients in two batches until just mixed.
Combine cinnamon with remaining ¼ cup sugar. Toss 2 tablespoons cinnamon-sugar mixture with sliced apples.
Gently fold apples into batter.
Spread batter in the prepared pan. Sprinkle top with
remaining cinnamon-sugar mixture. Bake for 65 to 70 minutes, until middle of cake is set and a toothpick comes out clean. Remove cake and let cool completely on a cooling rack before serving. Store cake covered at room temperature.
Yield: 1 CAKE, 12 SLICES
Prep time: 20 MINUTES