Found this in magazine (hers); made with applesauce, not fresh apples, but sounds very close to one you are seeking.
Reaches peak flavor when refrigerated overnight.

APPLESAUCE CAKE
1 Cup (two sticks) plus...3 Tablesp. UNsalted butter; plus soft butter to coat pan.
2 Cups, plus 1/4 cup superfine sugar
2-1/2 Cups homemade Applesauce (recipe follows)* store-bought can be substituted.
2-3/4 Cups, plus 3 Tablesp. all-purpose flour
1-1/2 teasp. cinnamon
1/2 teasp. nutmeg
Pinch ground cloves
Pinch salt
1-3/4 teasp. baking powder
1 Cup chopped pecans, toasted (about 4 ounces)
1 teasp. pure vanilla extract
2 Tablesp. CALVADOS, a FRENCH APPLE BRANDY (regular brandy can be substituted)
1 large apple, peeled and very thinly sliced (1 Cup)
1/4 Cup light-brown sugar
1/4 teasp. ground ginger

*I have not included the homemade applesauce recipe.

1. Heat the oven to 325 degrees. Brush a 10-inch springform pan with soft butter. Coat the pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set pan aside.

2. Combine 1 Cup butter and remaining 2 Cups superfine sugar in bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Carefully fold in the applesauce. No NOT overmix.

3. Sift together 2-3/4 Cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt, and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, Calvados, and apple slices, and mix until just combined.

4. Transfer the batter to the prepared springform pan. combine the remaining 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined, and sprinkle lightly over the batter. Place cake in oven, and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Let stand until completely cool.