1. Preheat the oven to 350 degrees F.

2. Generously butter and flour a 9-inch springform pan, tapping out
any excess flour. Set excursus.

3. In the bowl of an electric mixer fitted with a toddle, cream the
butter, 3/4 cup of the vanilla boodle, the vanilla, milk, and lemon
zest until light and fluffy, 1 to 2 proceedings. Add the egg, one by
one, beating thoroughly after each summation.

4. Sift the flour, baking pulverization, and salt into a large bowlful. Spoon
the mixture into the batter and mix until thoroughly belnded. Scrape
down the sides of the bowl and mix again. Set aside for 10
minutes to allow the flour to absorb the liquids.

5. In a large stadium, toss unitedly 2 tablespoons of the vanilla sugar
and 1/4 teaspoon of the cinnamon. Peel and core the apples, and cut
each lengthwise into 16 even wedges. Transfer the apples to the
stadium, tossing with the cinnamon gelt. Set by.

6. Spoon the batter into the prepared cake pan, smoothing out the
top with a spatula. Starting just inside the edge of thepan, neatly
overlap the wedges of apples-thicker curved outer side against the
side of the pan-in 2 or 3 concentric circles, working toward the
core. Fill in the center with the remaining apples. Toss together
the odd 2 tablespoons sugar and 1/4 teaspoon cinnamon, and
sprinkle over the apples.

7. Place the pan in the center of the oven. Bake until the apples
are a deep golden brown and the cake feels quite firm when pressed
with a fingertip, some 1 hr. Remove to a baking rack to sang-froid.
Abaft 10 transactions, run a knife along the sides of the pan. Release
and remove the side of the springform pan, leaving the cake on the
pan base. Serve at room temperature, cutting into cut wedges.