In a separate bowl, whisk together the flour and baking powder. Set aside.

Beat the eggs, sugar, salt, and vanilla until creamy. 

Beat in the butter and milk. 

Sift the flour and baking powder mixture over the combined wet ingredients and stir together until combined. 

Peel, quarter and core the apples. Cut each quarter into very thin slices. Use a mandolin if you have one. 

Gently mix the apple slices into the batter. I add the apple slices to the batter as I cut them to prevent them from turning brown. 

Preheat the oven to 400 degrees F. Grease and flour a 12-inch loaf pan.

Arrange half the batter-coated apple slices in the pan. Distribute the raspberries in a layer on top. Top the raspberry layer with the rest of the batter-coated apples.

Place in the oven and bake for 45 minutes. Cover the top of the pan with aluminum foil and bake for another 15 minutes.

Remove from oven and let cool in the pan.

Remove from pan, transfer to a serving dish, sprinkle with powdered sugar and serve.