I think there is too much sugar in many desserts, especially fruit desserts, where the fruit itself is a source of sugar too. Less sugar allows other flavor elements to come through, I think. This is my preference, so use as much sugar as you prefer.
1/2 – 1 c sugar, plus extra for cinnamon sugar
1 stick unsalted butter, softened
2 large eggs
1 c all-purpose flour
1 t baking powder
pinch of salt
4 or more apples, peeled, cored and quartered
1-1/2 T lemon juice
1 t ground cinnamon
1. Preheat oven to 350ºF. Grease a 9-inch round cake pan or an 8-inch square baking dish.
2. Cream 1 c sugar and butter until fluffy. Add eggs one at a time, beating after each addition. In a separate bowl, mix flour, baking powder, and salt. Add the flour mixture to the creamed mixture about 1/4 cup at a time.
3. Scrape into prepared cake pan. Arrange the apple quarters over the top and sprinkle with lemon juice. In a small bowl, mix cinnamon with some sugar and sprinkle on top. Or, just sprinkle some cinnamon evenly over the apples. Bake for about an hour, or until golden and baked through.