Preheat the oven to 325°F. Grease a 10-inch cake pan.

Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, for four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan.

Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.

Using a mixer, blend ½ cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.

In a medium bowl, whisk together the egg, molasses, honey and buttermilk.

In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon.

Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.

Pour the batter into the pan. Bake for at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean.

Let cool on a rack for 10 to 15 minutes, then turn out onto a platter.

Serve warm or cool with very softly whipped cream.