1. Preheat oven to 350 degrees F. Spray a 10- to-12-inch springform pan with cooking spray.
2. Pare and core apples. Cut into thin slices. Place in a large bowl and toss with lemon juice (to keep from browning). In a small bowl, combine 2 tsp. of the sugar and the cinnamon, mix to blend, then sprinkle over apples and toss to distribute. If desired, add more sugar and cinnamon to taste. Set aside.
3. In a large bowl, use an electric mixer on medium-high speed to cream together butter and remaining 1 cup sugar until light and fluffy. Add vanilla, egg, and salt. Mix well.
4. In a separate bowl, stir together flour and baking powder. Beat half the flour mixture into the butter mixture with the mixer until blended. Add remaining flour mixture and knead by hand to combine. Dough will be stiff. Divide dough in half.
5. Pat half the dough into prepared pan along the bottom and up the sides 11/2 inches. Use a slotted spoon to transfer apples on top of the dough, being careful not to add any juices that may have formed. Crumble remaining dough to cover apples. Pat down gently. Bake until pale gold, 40 to 55 minutes depending on the pan used.
6. Let cool at least 30 minutes in the pan on a wire rack. Remove sides of the springform pan. If desired, sift confectioners' sugar over the top. Serve warm or at room temperature, cut into wedges. If desired, serve with ice cream and drizzle with caramel sauce.
Source: Hannaford fresh Magazine, May June 2015