Set a large skillet over medium heat and once it is hot, add the butter. Once it begins to melt, add the apples, sugar, spices, salt, and the lemon juice. Cook stirring frequently until the apples are soft and a few tablespoons of liquid has accumulated at the bottom (this will take around 5-7 minutes).

Set a sieve over a bowl and pour the apples and their liquid into the bowl. Set the apples aside and add the liquid back into the skillet. Cook until it’s steaming and bubbling and has reduced to a syrup-like texture (it should be about 2 tablespoons in volume). Set aside to cool.

Preheat the oven to 350 F. Grease and flour a 9 inch cake pan.

In a large bowl melt the butter, add the sugar, salt and vanilla and whisk well to combine.

Add one of the eggs and whisk for 30 seconds, then add the other and whisk for another 30. The batter should be thick and shiny.

Sift in the flour, then add the baking soda, baking powder and sour cream. Stir until it’s almost mixed then add the cooled apple liquid and stir to combine.

Spread a little over half of the batter into the prepared pan. Spread ⅔ of the apples in an even layer on top of the batter. Then add the rest of the batter, save a few tablespoons. Spread the rest of the apples on top of the second layer of batter then spread the remaining few tablespoons of batter over the apples. The goal is to cover the apples best we can but leave just a thin layer of batter on top. Sprinkle granulated sugar over the top, be generous (2-3 tablespoons of sugar).

Bake the cake for about 30 minutes, until a cake tester comes out clean of cake batter. Let cool in the pan for 5-10 minutes then transfer to a cake plate.