Heat oven to 375°F (190°C). Coat the short ends of a loaf pan with butter or nonstick spray. Line the bottom and two long sides of the pan with a piece of parchment paper. Place loaf pan on a rimmed baking sheet, just in case there’s overflow.

Peel and core your apples, then slice them very thin (about 1/8-inch or 1/3-cm thick). Place apples in a large bowl and gently toss with lemon juice.

Melt butter in a medium bowl. Whisk in sugar and salt, then eggs and vanilla until evenly incorporated. Whisk in flour until smooth, then milk. Pour batter over sliced apples, then stir and turn the apples a few times so that they’re evenly coated.

Push about a dozen full slices to the side of the bowl for the final layer. Arrange the remaining apple slices slightly overlapped around the prepared loaf pan, pushing the straight edges against the sides for the neatest appearance. Use any smaller or broken apples to fill any center gap. Pour remaining batter over and use hands to level it. Tap the pan on the counter to release any air bubbles. Use the apple slices set aside to decorate the top.

Bake for 60 to 70 minutes, or until a toothpick or skewer inserted into the center comes out batter free and doesn’t hit any raw/crunchy apples. Transfer to a cooling rack for 5 minutes, then brush top with warmed apricot preserves and let cool completely in the pan.

Once cooled to room temperature, use a knife to loosen the cake from the short ends of the pan. Use the sling of parchment paper on the longer sides to lift it out of the pan. Remove parchment paper and transfer to a serving plate. Cut into slices and dust with powdered sugar if desired.