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Arrange the apple slices in a circular pattern, overlapping slightly.
Sprinkle the tablespoon of sugar evenly over the arranged apple slices.
Making the Batter
In a large mixing bowl, combine the eggs, sugar, salt, and vanilla sugar (or extract).
Beat with an electric mixer on medium-high speed for about 3 minutes, until the mixture becomes pale and doubles in volume.
While continuing to mix on low speed, gradually stream in the vegetable oil until fully incorporated.
Add the milk and mix until combined.
Sift together the flour and baking powder.
Gently fold the flour mixture into the wet ingredients just until combined. Don’t overmix – a few small lumps are fine.
Assembly and Baking
Carefully pour the batter over the arranged apples in the pan.
Gently smooth the top with a spatula.
Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for exactly 10 minutes.
Run a knife around the edge of the pan to loosen the cake.
Heat the apricot jam in the microwave for 20-30 seconds until fluid.
Carefully invert the cake onto a serving plate and brush with the warm apricot jam.
Storage and Serving
This cake is best served slightly warm or at room temperature on the day it’s made. It can be stored covered at room temperature for up to 2 days, though the apples will soften slightly over time.
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