Preheat your oven to 350°F (175°C) and grease your cake or loaf pan to prevent sticking.
In a large mixing bowl, whisk together the sifted flour, cinnamon, baking powder, and salt until evenly combined. This creates a balanced dry base for the batter.
In another bowl, beat the eggs with sugar until the mixture is slightly frothy and pale, about 2-3 minutes. This helps incorporate air for a lighter crumb.
Pour in the melted butter and vanilla extract into the egg mixture, then whisk until smoothly blended and fragrant.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Gently fold in the sliced apples, ensuring even distribution throughout the batter. The batter should be thick but easily spoonable.
Pour the batter into your prepared pan, smoothing the top with the spatula to ensure even baking.
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps set the moist crumb.
Slice and serve this rustic apple mismatch cake slightly warm or at room temperature for best flavor and texture.
