Heat the oven to 180°C
Peel the apples and remove the cores. Cut them into thin wedges. Place in a bowl or plastic bag, and coat with 3 tablespoon sugar and 2 tablespoon cinnamon. Stir or shake to coat the apples evenly.
In a mixing bowl, combine butter and sugar with an electric whisk until creamy.
Add the eggs one at a time, and whisk in between.
Through a sieve, add the flour and baking powder to the batter.
Carefully use a spatula or spoon to mix the flour with the wet ingredients. Careful not to overmix.
Using a 22 cm springform tin, add a baking sheet to the bottom, and grease the sides of the tin.
Add half the batter to the tin, and place the apple wedges with the thin sides down in circles to completely cover the bottom of the tin.
Add the second half of the batter over the apples, and repeat with the remaining apples.
Bake in the oven for 50 min to 1 hour. To check if the cake is done, insert a metal skewer to the middle and see if it comes out clean. If there is not batter on the skewer, the cake is ready to come out.
Leave the cake to rest for at least 10 minutes, and serve warm with vanilla ice cream or custard.