This is inspired by a baker extraordinaire, my once-mother-in-law, Shirley Posluns, who is justifiably famous for her most amazing apple cake. It is not her recipe exactly – you would have to watch her make it – but it is pretty darned close and it's the recipe she shared with me. I find this on my list of best three apple cakes in the world (my Rougement Apple Cake, based on my own mom's apple cake in my cookbook A Passion for Baking takes lst prize and my own Layered Apple Cake is tied for second. Did I mention my Apple Strudel Cake or Apple Cake in the Round?). McIntosh apples are best for this cake; but you can try Cortland or Golden Delicious – any sort, sweet apple. Don’t even consider Granny Smith! They are too tart and watery. You can make many apple cakes but will always come back to this one. It does not stale but it does not last either so its conservation qualities are totally lost on those who devour it. Btw - how many apples you use for this, it is probably still not enough. They should completely fill the pan in a ridiculous way.