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1
Butter a 10 inch round pan (2 inches deep) and line with a disk of buttered parchment; set aside.
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2
Position oven rack in middle of oven; preheat to 350u00b0.
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3
In a bowl, stir the flour, baking powder, and salt together; set aside.
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4
Add butter and 3/4 cup sugar to the bowl of an electric mixer and beat with paddle on medium speed until soft and light, about 3-4 minutes.
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5
Beat in 1 egg until smooth, beat in the vanilla and lemon zest.
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6
Beat in about 1/3 of the flour mixture until smooth, and then beat in another egg.
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7
Beat in another 1/3 of the flour mixture and then beat in the remaining egg.
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8
Stop and scrape the bowl and paddle, and then beat in the remaining flour mixture.
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9
Scrape the batter into the prepared pan and smooth the top.
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10
Arrange 11 of the apple quarters, core side down, on the batter, in a circle near the edges of the pan.
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11
Place the last apple quarter in the center of the batter; sprinkle the apples with the 2 tablespoons of sugar.
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12
Bake the cake until the apples have softened, about 1 hour; the batter will definitely be baked through in this amount of time.
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13
Cook the cake on a rack in the pan, then unmold it onto another rack and lift away the first rack and replace it with a platter; invert cake again and lift off the top rack.
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14
Make the glaze: stir the preserves and water together in a small saucepan; cook over medium heat, stirring occasionally, until the glaze comes to a simmer.
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15
Strain the glaze into another pan and place it back on the heat; allow the glaze to reduce until it is slightly sticky and no longer watery, about 2 minutes.
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16
Immediately pain the hot glaze onto the apple quarters, using a brush; let the glaze cool and set before serving the cake.
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17
Cut the cake into wedges; a little whipped cream would be good with this cake.
