Heat oven: to 375°F (190°C).

Prepare pan: Coat the short ends of a loaf pan with butter or nonstick spray. Line the bottom and two long sides of the pan with a piece of parchment paper. Place loaf pan on a rimmed baking sheet, just in case there’s overflow.

Prepare apples: Peel and core your apples, then slice them very thin (about ⅛-inch or ⅓-cm thick). A mandoline works great for this. Place apples in a large bowl and gently toss with lemon juice.

Make cake batter: Melt butter in a medium bowl. Whisk in sugar and salt, then eggs and vanilla until evenly incorporated. Whisk in flour until smooth, then milk. Pour batter over sliced apples, then stir and turn the apples a few times so that they’re evenly coated.

Assemble cake: Push about a dozen full slices to the side of the bowl for the final layer. Arrange the remaining apple slices slightly overlapped around the prepared loaf pan, pushing the straight edges against the sides for the neatest appearance. Use any smaller or broken apples to fill any center gap. Pour the remaining batter over and level it. Tap the pan on the counter a few times to release any trapped air bubbles. Use the apple slices you pushed aside to decorate the top.

Bake the cake: For 60 to 70 minutes, or until a toothpick or skewer inserted into the center of the cake comes out batter free. Transfer to a cooling rack for 5 minutes, then brush top with warmed apricot preserves and let cool completely in the pan.

Serve: Once cooled to room temperature, use a knife to loosen the cake from the short ends of the pan. Use the sling of parchment paper around the longer sides of the cake to help lift it out of the pan. Remove parchment paper and transfer to a serving plate. Cut into slices. Dust with powdered sugar, if using.

Do ahead: This cake keeps fantastically in the fridge for 5 to 6 days. Bring back to room temperature before serving.