Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a springform pan with butter and line it with parchment paper for easy removal.

Peel and core the apples, then slice them into thin wedges.

In a medium-sized bowl, toss the apple slices with lemon juice, brown sugar, and cinnamon. Set aside to let the apples release their juices while you prepare the cake batter.

In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, cream together softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 3 minutes).

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk (start and end with dry ingredients). Mix until just combined, but don’t overmix.

Pour the batter into the prepared cake pan, spreading it evenly.

Gently arrange the prepared apples on top of the cake batter in a circular pattern, slightly overlapping them. You can push them down into the batter to make sure they’re fully immersed.

Optional: Sprinkle the sliced almonds or chopped walnuts on top of the apples for added texture and flavor.

Place the cake in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.

Once the cake is completely cooled, dust it with powdered sugar for a finishing touch.

Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.