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Heat oven to 375°F (190°C). Line the base of an 8-inch springform pan with parchment, then smear with thick layer of butter. Dust with flour; turn pan over and tap lightly to remove excess flour.
Melt butter in small saucepan (you can take it a step further and lightly brown it, if you like). Set aside.
Beat together eggs and half the sugar in a bowl (it’s not hard to do by hand). Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon.
Add the vanilla seeds to the batter and add the pod to the melted butter.
Peel, quarter and core apples, then trim ends and slice thinly.
Remove vanilla pod from butter and stir butter into egg-sugar batter.
Combine the flour and baking powder, then stir it into batter alternately with milk.
Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.
Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done.
Cool 30 minutes on a rack.
Remove the sides of the springform, cut the cake into wedges and sprinkle with powdered sugar.