• The weight of the apples is before we core and cut the apples. You can choose to peel or not to peel the apples. It can range between 450-500 grams, about 4 medium-large apples.
• Cored the apples. Cut into 1/2-inch cubes. Toss them in lemon juice. It helps to prevent browning and adds a slight tang that complement the cake very well. Reserve 1/3 of the apples as topping on top
  
• Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Position oven rack in the middle of the oven
• Use a 9-inch round pan or 8-inch square pan. Line the bottom of the round pan with parchment paper. If you are using square pan, line with two pieces of parchment paper, perpendicular to each other and overhanging on the sides for easier removal

Prepare the cake batter:

• Combine all-purpose flour, baking powder, ground cinnamon, and salt in a bowl
• Make sure the eggs are at room temperature. I usually get them out of the fridge 30 minutes to 1 hour before I plan to bake. It yields better volume when you beat them when they are at room temperature
  
• Scatter about 2/3 of the apple cubes at the bottom of the pan evenly.
  
• Place eggs and sugar in a mixing bowl of a stand mixer fitted with a whisk attachment. Beat the eggs and sugar on high speed until the mixture is very pale, thick and tripled in volume. When you lift the whisk, the mixture drip off from the whisk and leave some trail that won't disappear immediately
  
• Sift in the dry mixture
  
• Use a flexible spatula to incorporate the flour into the egg mixture by folding motion as you rotate the bowl. There shouldn't be any dry flour bits visible anymore. Do this as quickly as you can but gentle at the same time so you won't deflating too much air.
  
• Scrape the cake batter into the pan. Tap the pan a few times to make sure no large air bubbles are trapped inside the batter. Use a flexible spatula to smooth the cake batter evenly
  
• Toss the rest of the apples in about 1 tablespoon of all-purpose flour. Scatter this on top of the cake batter gently
  

Baking:

• Place the baking pan into the oven and bake for about 40 minutes or until a cake tester inserted into the cake comes out clean
  

Cooling:

• Cool the cake in the pan completely before removing from the pan
  

To serve:

• The cake can be served as is at room temperature. You can also dust a light coating of powdered sugar, serve with some whipped cream if you like. I find it pleasant to eat on its own without anything else