I would give you a picture, but the cake is all gone. So, go look at the recipe, or download the .pdf, and rest assured that my cake looked just like the picture.
I tested the recipe for this cake a long time ago and was so pleased with it that I doubt I’ll ever make a different apple cake. It’s more rich-buttery cake with apples on top than “apple cake”, but it’s still worth making. As you’ll see in the comments at the bottom of the recipe page, two apples are plenty if you slice them thinly enough (which you want to do to ensure they cook and soften). The moistness comes from the cream you pour on top, although I’m sure the 1 1/2 sticks of butter doesn’t hurt. I also use all-purpose flour in place of the portion of cake flour and I don’t think my cake suffers at all.
Depending on your oven, it’ll take the whole 45 minutes to an hour to bake, but then you get to pull out this hot cake rich with aromas of butter and apples and it will be so good. So good! We ate this with cinnamon ice cream and I also had a slice cold, straight from the fridge.