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- Grease an 10-11 inch springform pan. Peel, seed and quarter the apples. Gently fan out the slices whilst still keeping them all together. Repeat until all the apples are done. Preheat the oven to 190C/375F.
- Whip the butter with an electric hand mixer over high speed until soft. Gradually add in sugar, vanilla sugar, salt and extract. Beat until volume has increased and the colour turned light. Beat in the eggs one at a time.
- Sift together flour and baking powder. Add alternately with milk to creamed mixture, stirring with lower speed just until flour is moistened. Pour the batter into the prepared baking pan. Arrange the apples in a wreath form on the top of the batter. Bake in the center of the oven for 40 minutes. Strain the pineapple jam through a sieve into a small pot and stir in with water. Bring to a light boil and spread on the top of the cake.
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