Preheat oven to 350 degrees F. Prepare a 9” fluted pan with removable bottom or a spring form pan by greasing the bottom and sides and line the bottom with a piece of parchment paper. Place the prepared pan on a baking sheet.

Prepare the apples. Peel, quarter and slice off the core portion of each apple (you should have 20 quartered pieces). To cut the apples hasselback style, with a sharp knife slice the tops of each piece 6 times, close together, without cutting right through. Place the apples in a medium-sized bowl and toss with lemon juice and cinnamon. Set aside.

In a medium-sized mixing bowl, whisk eggs, sugar and vanilla. Add milk and melted butter and whisk again until well combined.

In a small bowl, mix flour and baking powder. Add flour and baking powder mixture to wet ingredients and with a spatula stir until all the flour has been absorbed and the batter is smooth. Batter will be thick.

Spread batter into the prepared pan smoothing it evenly. Arrange apples on top of batter with the scored sides up leaving at least a ½” or 1” border around the outside edge of the pan so the apples are not touching the edge of the pan. Press the apples down lightly.

Bake for approximately 40 - 45 minutes until the cake is lightly golden-brown. Cool cake in the pan on a rack for 30 minutes then transfer cake from the pan to a platter. Sprinkle cake with icing sugar.