What’s very important here is the size of the bread. The mine has six liquid cups (or 1420 mL). The bottom is 8 x 4 inches and the top is 9 x 5 inches. If you’re a little small or you’re nervous, go ahead and pour a little apple and batter mixture into a muffin cup and bake. They won’t be wasted.
Prepare the bread: (see the last note about bread size.) Coat the short edges of the bread with butter or non-stick spray. Arrange the bottom of the bread and two long sides on parchment paper. Place the bread on a rimmed baking sheet in case there is an overflow.
Preparing the apple: Peel and core the apples, then slice them very thinly (approx. 1/8 inch or 1/3 cm thick). The mandolin (this is mine) is perfect for this. Place the apples in a large bowl and gently toss them in lemon juice.
Make a cake batter: Melt the butter in a medium bowl. Beat the sugar and salt and whisk until evenly incorporating the eggs and vanilla. Whisk with flour until smooth and add milk. Pour the batter onto the sliced apples and stir the apples several times to coat evenly. This is much easier to do with (clean) hands.
Assemble the cake: It’s easiest to use your hands again. For the final layer, press about 12 full slices onto the sides of the bowl. Place the remaining apple slices slightly overlapping around the prepared bread, pressing straight edges against the sides for the most neat look. Fill the central gap with small or broken apples. By the time I’m just going to batter and scrap some apples, I pour it and use my hands to push the pieces aside until I get to level. Tap the counter pot several times to release trapped air bubbles. Decorate the top using slices of apples you pressed and incite them into a floral pattern if necessary.
Bake Cake: For 60-70 minutes, or the toothpicks and skewers inserted into the center of the cake will leave without batter and not feel like they are holding a raw/crunchy apple with a spear. Transfer to a cooling rack for 5 minutes, brush the top with warm apricot jam and let it cool completely in a pan. The cake will swell at first and settle flat as it cools.
Serve: Once cooled to room temperature, loosen the cake from the short edge of the bread using a knife. Lift out of the pan using a parchment sling around the long side of the cake. Remove the parchment and transfer to the serving plate. Cut into slices. If used, dust from powdered sugar.
Go ahead: This cake will hold wonderfully in the fridge for 5-6 days. Return to room temperature before serving.
