• Preheat the oven to 350 Degrees F.
• Grease a 9 inch round springform pan.

For the Apple Topping

• Peel, core and slice the apples into 1/8 inch thin slices.
• Toss the sliced apples with the lemon juice and cinnamon.
• Reserve 1 cup of the sliced apples, chop and set aside.

For the Cake Batter

• In a large bowl, beat together the softened butter and sugar just until creamy, for about 1 minute.
• Beat in the eggs one at a time until well combined.
• Stir in the vanilla extract and lemon zest.
• In a separate medium sized bowl, whisk together the flour, baking powder, cinnamon and salt.
• With the mixer on low, add the flour mixture to the butter mixture alternately with the almond milk making 3 additions of dry and 2 of wet.
• Fold in the 1 cup of reserved diced apples.
• Spoon the batter into the prepared pan and level the top with the back of a spoon or an off set spatula.
• Layer the apple slices over the cake batter in a circular motion while slightly overlapping them.
• Top with a generous sprinkle of demerara sugar.
• Bake in preheated oven for about 45 minutes or until a toothpick inserted in the middle comes out clean.
• Run a knife around the edge and let cool in the pan for bout 15 minutes.
• Transfer to a wire rack to cool completely.
• Dust with powdered sugar just before serving.
• Enjoy with your favourite cup of coffee or tea.