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1
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and dust all sides with the crushed vanilla wafers; set aside.
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2
Sift the flour and baking powder together in a small bowl and set aside.
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3
Using a mixer fitted with the whisk attachment, whisk the eggs on high speed until pale and very thick, 8 to 10 minutes.
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4
Meanwhile, melt the butter in a medium saucepan and cook, scraping the sides and bottom of the pan to prevent burning, until the butter browns and smells nutty, 6 to 8 minutes.
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5
Add 3/4 cup of the granulated sugar to the eggs.
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6
Add one-third of the flour mixture, then half of the butter, another third of the flour, the remaining butter and the rest of flour, mixing between additions.
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7
Whisk until just barely combined.
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8
Using a spatula, gently fold the batter until the ingredients are combined.
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9
It is very important not to over-whisk or over-fold the batter or it will lose volume.
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10
Pour into the prepared pan.
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11
In a medium bowl, toss the apples, cinnamon, lemon zest and remaining 2 teaspoons granulated sugar and pour on top of the batter.
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12
Sprinkle on the chocolate chips and bake until the cake is golden brown and springs back to the touch, 40 to 50 minutes.
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13
Release the pan when cooled and sprinkle the cake with confectioners' sugar.
