Preheat oven to 375F and prepare a 9-10 inch springform pan, deep cake pan, deep dish pie pan, or 9x13 inch baking pan by spraying with cooking spray or buttering and dusting with semolina.
Wash and slice apples into 1-inch slices or chunks. Peel if desired, (especially granny smith apples).
In a large bowl with a hand mixer or bowl of a stand mixer fitted with the whisk attachment, whip eggs and sugar until increased in volume, very light in color, and thickend (about 4 minutes).
Beat in vanilla.
Fold in flour until completely mixed. Batter will be thick but flow.
Arrange half of the apples on the bottom of the pan. Sprinkle with cinnamon. Pour half of the batter over the apples. Top with remaining apples, more cinnamon and pour remainging batter over top. Spread batter evenly and allow to settle into the apples for a few minutes.
Bake for 45-60 minutes, until a toothpick inserted come out clean and the apples are tender. Around the 30 minute mark, if the top is already a deep brown, protect it from burning with a sheet of aluminum foil.

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