Parisian Apple Cake
(adapted from Patricia Wells)

1/2 cup all-purpose flour
1/3 cup sugar
1 Tbsp. baking powder
1/8 tsp. table salt
1/2 tsp. vanilla extract
2 large eggs, lightly beaten
2 Tbsp. canola oil
1/3 cup whole milk
4 baking apples, cored, peeled and cut into wedges
Freshly squeezed lemon juice

Topping

1/3 cup sugar
1 large egg, lightly beaten
3 Tbsp. unsalted butter, melted

Preheat oven to 400. Spray a 9-inch spring-form pan with cooking spray and set it aside.

Peel and core the apples, then slice them thinly, place in a bowl and squeeze fresh lemon juice over them so they don't turn brown.

In a large bowl, combine the flour, sugar, baking powder and salt and stir well. Add the vanilla, eggs, oil and milk and stir until completely incorporated. Add the apples and stir to coat them with the batter.

Pour the mixture carefully into the prepared cake pan. Bake until firm and golden, about 25 minutes.

Prepare the topping in a small bowl by combining the sugar, egg, and melted butter. Stir well and set aside.

Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden color and the cake springs back when pressed, about 10 minutes.

Cool the cake on a rack for 10 minutes, then run a knife around the sides of the pan and remove the spring-form, leaving the cake on the pan base. Serve plain or with freshly whipped cream.