Pre-heat oven to 350° (180° celsius). Grease and flour a 8 or 9 inch(20-22 cm) spring-form cake pan.
FOR THE TOPPING
In a medium bowl toss together sliced apples and lemon juice, set aside.
In a small bowl mix together cinnamon and sugar, set aside.
FOR THE CAKE
In a medium bowl cream butter and sugar until fluffy, 2-3 minutes, then add the eggs and the yolk one at a time, mix well, add the oil, vanilla and the milk and beat until smooth.
In a medium bowl whisk together the flour, baking powder, cinnamon and salt, add to the batter and beat on medium until smooth approximately 1 minute.
Spoon the batter into the prepared cake pan, top with sliced apples (do not press down), sprinkle with cinnamon sugar mix. Bake for approximately 50-60 minutes or until toothpick comes out clean. Let cool or serve warm. Enjoy!
Notes
To make homemade cake/pastry flour, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. The cake is best stored in the refrigerator, wrap it well in plastic. It will keep 4-5 days in the fridge.Freeze, the completely cooled cake. Wrap it well in plastic wrap and foil, then place it in a freezer safe bag or container. It will keep for up to 3 months in the freezer.Thaw the cake overnight still wrapped in the fridge. Unwrap the thawed cake and bring to room temperature before serving.