Ingredients
6 large eggs, room temperature
1 cup granulated sugar
1 1/3 cups all-purpose flour, *measured correctly
1/2 tsp baking powder
1 tsp vanilla extract
1 1/2 lbs 3 med/large granny smith apples
1 tsp cinnamon
1 tsp powdered sugar

Instructions

Preheat Oven to 350˚F. Line bottom of un-greased 9" springform pan with a ring of parchment paper
Add 6 eggs to the bowl of a stand mixer fitted with the whisk attachment, and beat on high speed for 1 minute until foamy. With the mixer on, gradually add 1 cup sugar and beating on high for 8 to 10 minutes or until thick and fluffy ribbon forms.
Meanwhile, peel, core, quarter and slice apples into 1/4" thick pieces and toss them with cinnamon in a bowl.
In a separate medium bowl, whisk together 1 1/3 cups flour with 1/2 tsp baking powder. Sift flour mixture into the beaten egg batter in 3 increments, folding with a spatula between each addition. Scrape from the bottom of the bowl to ensure pockets of flour aren't missed. Stop mixing when you no longer see streaks of flour (don't over-mix). Quickly fold in 1 tsp vanilla extract just until incorporated.
Fold in sliced apples, reserving 1 cup for the top. Fold just until combined into the batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter the remaining apple evenly over the top. Bake at 350˚F for 50-55 minutes. The top will be golden brown.
Remove from oven and rest in pan 15 min. Slide a thin spatula or knife around the edges of the pan to loosen then transfer to a cake platter to cool to room temperature. Dust with powdered sugar to serve.

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