Preheat the oven to 350°F. Generously butter a 9-inch cake pan or springform pan. Crumple a large piece of parchment paper into a ball, then flatten it out and press it into the pan, allowing the excess to come up the sides. The butter will help the parchment stick to the pan. Then, butter the parchment.

Peel and core the apples, then slice them crosswise about ¼-inch thick. Toss with the lemon juice and set aside. Reserve 10-12 of the nicest slices for arranging over the top.

Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.

Add the softened butter and granulated sugar to a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, mixing until fully incorporated before adding the next and scraping down the bowl as needed. Beat in the vanilla and lemon zest.

Add the dry ingredients and mix on low speed or with a spatula until just combined. The batter will be thick. Don’t overmix.

Gently fold the apples into the batter until evenly distributed. Transfer to the prepared pan and spread into an even layer.

Arrange the reserved apple slices over the surface in a circle, pressing them lightly into the batter. Sprinkle evenly with the coarse sugar.

Bake for about 45-55 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out with a few moist crumbs.

Let the cake cool in the pan for at least 30 minutes. Use the parchment to carefully lift the cake out of the pan. Let cool until warm or room temperature, then dust with powdered sugar, if desired, right before serving.