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Preheat the oven to 350 degree F. Butter a 10-inch springform pan.
To make the cake: in a large bowl, use an electric mixer to beat the butter, sugar, and vanilla seeds for a few minutes or until light and fluffy. Add the eggs, 1 at a time, incorporating each egg in before adding the next. Beat for 2 to 3 minutes or until creamy.
In a medium bowl, whisk together the flour, baking powder, and salt. Add this to the butter-sugar mixture and mix with an electric mixer for 1 minute or until well combined. Scrape the batter into the butter springform pan and arrange the apples on top, pushing the apples slices gently into the batter.
For the crumble, whisk together the flour, 2/3 cup sugar, vanilla seeds, and 2 teaspoons cinnamon in a large bowl. Add the melted butter and mix until crumbles form. Sprinkle the crumble over the fruit. Then in a small bowl, whisk together 2 teaspoons sugar and 1/8 teaspoon cinnamon, sprinkle over top of the crumble.
Transfer to the oven and bake for 50-60 minutes or until golden on top. If you insert a skewer in the center, it should come out almost clean. Let the cake cool for at least 15 minutes before taking it out of the pan.