Ingredients :

• The apples — Go for Golden Delicious, Cox’s Orange Pippin, or Pink Lady. Goldens are the easiest to work with: they hold up well during baking without turning into applesauce, and their mild flavor pairs perfectly with cinnamon. Avoid Granny Smith — too tart, they unbalance the sugar in the batter.
• Peach jam — This is what gives the surface that glassy look. Heat it for 30 seconds in the microwave to liquefy it slightly before brushing it on — it spreads much better. Any brand will do, as long as it’s real jam and not industrial glaze.
• Cinnamon and vanilla — The duo that creates the scent. Use ground cinnamon here, not sticks — it needs to melt into the batter. Liquid vanilla extract is perfect, but if you have a pod lying around, scrape the seeds in: the difference is visible with those little black specks in the cake.
• Melted butter — 60 grams, melted and cooled — not hot. If it’s still piping hot when you pour it over the eggs, you risk partially cooking them and getting a grainy batter. Let it rest for 5 minutes after melting, that’s all.