• Preheat the oven to 350°F (180°C)
• Grease a 26 cm Springform Pan… set aside

Cake Dough:

• Put the butter and sugar into a mixing bowl. By hand or machine, beat 2 to 3 minutes until combined.
• Add the egg and vanilla extract. Beat to combined.
• Add the flour, baking powder, and pinch of salt. Beat until the dry ingredients are just incorporated.
• Lay a sheet of plastic wrap (or foil) on the counter. Pour the dough onto the wrap. Then wrap the dough up, shaping it into a loaf shape. Place in the refrigerator to cool until you finish preparing the apples. (This can be done a day in advance)

Apple Filling:

• Peel, core, then slice the apples. For coring and slicing, I use a special cutter, but you can just slice them with a knife.
• Place a large saucepan over medium-low heat on the stove.
• Add the apples, lemon juice, sugar, raisins (if using), cinnamon, and ¼ cup water. Cook the apples until they being to soften. This might take 5 to 10 minutes. Stir to keep them moving around. You don’t want applesauce; you just want the apples soft enough that a knife inserted goes in easy. Be careful that they don’t burn, just stir occasionally until things settle in.
• When the apples start to get soft, turn off the heat, and let the apples cool while you work on the dough again. (This can be done a day in advance)

Filling the Cake Pan:

• Take the dough out of the refrigerator. Break off around 1/3 of the dough, and set aside.
• Use your fingers to break up the rest of the dough, and press it in to the bottom and around 1 ½ inches up the side of the prepared baking pan.
• It will seem like it’s not enough dough. It really is. Be patient, press it out. Make sure to cover the whole bottom…then go up the sides. Even it up as well as possible.
• Sprinkle the base of the dough with bread crumbs.
• Now add the apples. DON’T just dump them in!
• Use a spoon to transfer the apples (and raisins) to the pan. You might notice a lot of liquid at the bottom of the pan. Transferring a few Tablespoons of this is fine, but you don’t want a soggy cake. Level the apples as well as possible. You can always take a few apple slices out of the cake and just snack on them

Make the top:

• Roll out the remaining dough into a disk that will cover the cake. The best way to do this is place the dough between 2 pieces of waxed paper or plastic wrap. Roll it out. Lift the paper away occasionally to let it stretch.
• Once the disc of dough is large enough, remove a piece of paper, and flip the dough onto the cake. Then remove the other paper. Fiddle with it until it covers everything. If there is extra dough around the edge, use it to patch holes.
• Tuck the top dough until it connects with the sides. I find that a butter knife works well for this.
• Once it’s completely covered…

Bake:

• Bake the cake for 50 minutes. It will be nice and brown on top.
• Remove from the oven, and let cool in the pan on a rack.
• After 15 minutes, run a knife around the edge to make sure nothing sticks, then loosen the springform.
• Mix up the glaze. Combine the lemon juice and powdered Sugar. Stir until smooth.
• Let cool 5 more minutes…Tighten the springform then top with the glaze. (The ring will keep the glaze on top of the cake). Use a spoon or pasty brush to cover the whole cake.
• Once the glaze sets, remove the springform sides, and let cool completely.