Danish Apple Cake (æblekage)

Preheat oven to 180°C. Brush the base and sides of a 22 cm (base measurement) springform tin with melted butter and line the base with non-stick baking paper.
Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder. Add to the butter mixture and mix on low speed until just combined.
Combine the extra 75 g (⅓ cup) caster sugar and cinnamon and set aside. Spread half the cake batter over the base of the prepared tin. Arrange half the apples over the batter and then sprinkle with half the cinnamon sugar. Repeat with the remaining cake batter, apples and cinnamon sugar.
Bake in preheated oven for 55-60 minutes or until cooked when tested with a skewer, covering with a piece of foil in the last 15 minutes of baking if the cake is browning too quickly. Stand in the tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature with thick cream or vanilla ice cream.