¾cupraw sugar, divided (turbinado sugar or Sugar In The Raw)
¼cupsalted butter, at room temperature
6ounceslight cream cheese, softened
¼cupapple butter, at room temperature
2largeeggs, at room temperature
2teaspoonsSaigon (or Vietnamese) cinnamon
3medium Fuji, Honeycrisp, or Granny Smith apples, peeled and chopped into thin pieces (about 3 cups)
Preheat oven to 350℉. Grease the bottom of a 9’’ cake pan and line it with a round of parchment paper.
In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
In a small bowl, combine ¼ cup of the sugar and all of the cinnamon.
In a separate bowl, use a hand mixer to cream together ½ cup of the raw sugar, butter, and cream cheese until combined and fluffy, about 1 minute. Add the apple butter, vanilla extract, and eggs, mixing on medium-low speed until just combined. Add the flour mixture and mix on low speed until just combined (be careful not to overmix).
Sprinkle 1 tablespoon of the cinnamon-sugar mixture on the apples, then lightly fold them into the cake batter with a rubber spatula. Transfer the cake batter to the prepared pan and smooth down the surface.
Sprinkle the remaining cinnamon sugar all over the top of the cake batter. Bake for 40-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Transfer the cake in the pan to a cooling rack. Let cool completely before turning the cake out onto a plate and then to a serving platter.
Store the cake in the refrigerator for up to 5 days. Enjoy leftovers cold or warm slightly in the microwave.