Peel, core, and cut the apples into small cubes so they soften evenly during baking.

In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.

In a separate large bowl, whisk eggs and sugar until the mixture looks pale and slightly thick.

Pour in the melted butter and vanilla extract, stirring until smooth and glossy.

Gradually fold the dry ingredients into the wet mixture until a soft batter forms.

Add the diced apples and gently fold them through the batter so they are evenly coated.

Stir in the milk to loosen the batter slightly, creating a thick but spreadable consistency.

Transfer the batter into the prepared cake pan and smooth the surface with a spatula.

Sprinkle the remaining sugar evenly across the top to encourage a delicate crust.

Bake for about 40–45 minutes until the cake turns golden and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes before transferring to a rack to finish cooling.