This cake has a chopped apple in the batter and sliced apples beautifully arranged across the top. The perfect cake for apple-lovers! Modified from Kerrygold Butter.
Preheat the oven to 350° F. Line an 8×8 or 9x9 square pan with aluminum foil and apply nonstick cooking spray.
Prepare the apples. Peel then dice up one of the apples. The other two, peel and slice thinly.
To a large bowl, add the brown sugar and eggs. Whisk for about a minute until thoroughly combined and creamy.
Add the sour cream/yogurt, pure vanilla extract, and melted butter. Whisk well.
In a separate medium size bowl, combine flour, kosher salt, baking powder, cinnamon, cardamom, ginger, and allspice.
Add the dry ingredients to the wet ingredients. Before the dry ingredients are fully incorporated, add the diced apples. Continue to fold in until no streaks of flour remain.
Pour batter into the prepared baking pan, then use an offset spatula to smooth it out. Shingle the thinly sliced apples on top. The sprinkle turbinado sugar all over the slices.
Bake for 35 minutes. Pull out the cake and brush on the honey across all of the nooks and crannies. Place the cake back in oven to bake for another 5 to 10 minutes, until the top is turning golden brown. The apples on top should be fork-tender with the center cake passing the toothpick test.
Let cool at least 30 minutes before slicing in. Store covered in the fridge. Cake can also be frozen for later enjoyment.