Vegetable-oil cooking spray
3/4 cup all-purpose flour, plus more for dusting

1 pound Granny Smith apples, peeled and shredded on the large holes of a box grater (about 2 cups)

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons whole milk

1/4 cup vegetable oil

2 large eggs

6 tablespoons unsalted butter, softened

1/3 cup sugar

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

Heavy cream, for serving

1) Make the cake: Preheat oven to 325. Coat an 8-inch springform pan with cooking spray; dust with flour, tapping out excess. Place on a rimmed baking sheet. Spread apples in pan; set aside.

2) Whisk together flour, sugar, baking powder, salt, milk, oil, and eggs in a medium bowl until smooth. Pour over apples. Bake until set and pale golden brown, about 40 minutes.

3) Make the topping: Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven, and pour topping over cake. Bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack. Remove sides of pan, and transfer cake to a serving plate. Serve slices drizzled with cream.