Preheat oven to 200 ° C. Take 3 apples. The Jonagold are ideal, if not use a good cooking apple. Do not peel the apples but remove the heart/core. Cut them in halves, place each half on a flat pan and sprinkle with cinnamon sugar and a tsp of butter (margarine is also appropriate). Bake and cook apples until they “explode” (15 minutes).
Once broken, remove skin and chop apples coarsely. Next, lower the oven temperature to 185 ° C for the following steps.

My tip: Use a round pan with a hole in the middle (bundt, angel food, etc) and once the bottom of your cakepan is pre- buttered/oiled/sprayed (I often use cooking spray), let flow a thin thread of maple syrup and sprinkle a little more sugar and cinnamon (I use the cinnamon sugar that I bought at Publix. It is also very simple to do yourself ).

Pour half of the below dough into your pan

For the dough:
In a large bowl, mix fine sugar, butter (room temperature), buttermilk (milk is ok) and eggs.
In a medium bowl, mix together flour, baking powder and vanilla sugar (or vanilla extract).
Stir the flour into the liquid mixture, mix well.

Arrange half of the 3 cooked/chopped apples on top of the first half of the dough. Pour the remaining dough into the pan and arrange the remaining apples, cut into pieces on top of the cake.
Bake, program the timer and let cook for 45 minutes. Yum!