Butter a 9” springform pan and preheat oven to 375 F.
Sift or whisk together 1 ¾ cups flour, baking powder, baking soda and salt; set aside.
Cream 1 cup butter and 1 cup sugar together until light and fluffy; beat in eggs, one at a time.
Add ricotta and vanilla beat until combined.
Slowly add flour mixture, beating until just blended after each addition (I split the flour mixture into thirds)
In separate bowl, mix together the brown sugar, white sugar, 1 cup flour, cinnamon, and salt. Cut in butter with fork, pastry blender or your hands until the mixture resembles coarse crumbs.
Spread half the batter in the bottom of the springform pan. Top with half the crumb mixture. Spread remaining batter over top (batter is thick and a bit sticky, so I plop a few dollops on top and spread with a metal spatula…fingers work, too!).
Top that with about half of the remaining crumb topping.
Arrange apples slices on top, then sprinkle with the rest of the crumb mixture.
Bake for about 1 hour and 20 minutes, or until tester inserted in center comes out dry (start checking at an hour or so)
Remove and let cool 30 minutes. Run a knife around the edhe and remove sides of springform pan. Cool completely.