Roman Apple Cake alla Campana
3/4 cup apricot jam
generous 3/4 cup AP or pastry flour
1 teaspoon baking powder
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 cup milk
1 large or extra large egg
1/2 teaspoon vanilla
Zest of 1 small lemon (yellow only)
3 tablespoons unsalted butter, room temperature soft
2 Golden Delicious apples, peeled, cored, and cut into 1/4" slices
Preheat oven to 350 degrees F.
Lightly butter an 8-inch pie tin. Fit a piece of parchment in pan, on bottom and along sides. Cut away extra parchment along edges. Lightly butter parchment.
In a small saucepan heat the jam with a couple of teaspoons of water until it is a little liquidy. Reserve.
In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. Measure 1/4 cup of milk in a measuring cup. Add the egg, vanilla, and zest. Mix together with a fork. Pour into dry ingredients, and using the whisk, whisk together until all combined. With your fingers, pull off soft butter in small chunks and add to batter. Mix briefly to incorporate but you don't need to break down the butter chunks.
Pour batter into pan and smooth to even. Starting with the outer edges, lay apple slices in a concentric circle, overlapping just slightly. Do not press apples down into the batter. Continue making circles with apples, into the middle, until you fill the top (you may have some apple left over). Spoon or brush about half of the apricot jam on top, leaving some for later.
Bake for about 40 minutes until a toothpick inserted in the middle comes out clean, and the top is golden. While hot, brush some more of the jam glaze on top. Serve warm or room temperature with vanilla ice cream.