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1
Preheat oven to 350F. Butter and flour a rimmed baking pan--I usually use a 1/4-sheet pan (12x18) but you can use a 9x13 baking pan for a greater cake-to-fruit ratio.
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2
Make sure your ingredients are at room temperature for best results. If the eggs are right out of the fridge, warm them in a bowl of hot water for 5 minutes before breaking.
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3
In the bowl of a stand mixer and using the whisk attachment, beat the 4 eggs and the sugar. Start at low speed and gradually increase the speed to 8. Beat for 6 minutes. The eggs will become creamy, fluffy, and opaque, and double to triple in volume.
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4
Turn off the mixer and switch to the flat beater attachment. With the mixer on lowest speed, add in the flour gradually, a few tablespoonfuls at a time, until just combined. Turn off the mixer, scrape the sides, and mix for another 30 seconds.
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5
With the mixer on lowest speed, add the melted cooled butter in a stream until just combined. Pour the batter into the prepared pan, gently easing the batter into the corners of the pan. The batter will be bubbly.
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6
Arrange the apples decoratively on the surface of the cake, covering as much of the batter as possible. Dust with cinnamon and bake for 20-25 minutes, until set and lightly browned. Let the cake cool slightly before serving. Cut the cake into 3 inch squares and place on a platter to serve.
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7
Note: I've also posted a variation of this recipe, 'Mrs Shunke Revisited.' Try both and let me know which you prefer!
