The Modern Nonna

0 Preheat the oven to 375 F. Spray a 7-inch springform pan with baking spray and line with parchment paper. You can use a larger springform pan, but this will result in a thinner cake. Monitor closely during baking, as the time may vary.
1 In a bowl, add the flour, sugar, and baking powder, and stir to combine. Add the eggs and oil, and stir until fully combined. You should have a smooth but thick batter. Gently fold the apples into the batter until they are fully coated. 
4 Pour the batter into the lined pan, and bake for 35 to 40 minutes or until a toothpick comes out clean.
5 About 5 minutes before the cake is done, warm the milk, butter, and sugar in a small pot over medium heat. Whisk until the mixture heats up and the butter and sugar fully dissolve. Remove from the heat.
6 Remove the cake from the oven, and using a long skewer or chopstick, gently poke holes into the top of the cake, making sure to insert the skewer from the top to the bottom. I poke about 25 to 30 holes, making sure they are evenly spaced apart.
7 Take the warm milk mixture and gently pour it over the top of the cake. The cake will absorb this delicious mixture as it cools, so trust the process.
8 Once the cake absorbs the liquid, remove the springform and parchment paper around the cake. Place the cake onto a plate and let cool for 10 to 15 minutes before you dig in! Make sure the cake has absorbed the topping as the interior will have a custard-like texture.
9 Optionally, dust the cake with powdered sugar once it has cooled and enjoy!