If you want the apples to retain their shape and remain flavorful during baking, choose Rome Beauty, Winesap, Granny Smith or Jonathan. If you prefer softer cooked apples, try McIntosh or Cortland.
A springform pan has two pieces: a base and a cylindrical side piece. The side piece has a spring mechanism - a type of latch - that holds the sides tightly around the base while the cake is cooking. After the cake has cooled, release the latch to open the sides for easy removal. The base of the pan can remain in place during serving.