Preheat the oven to 350°F. Toss the sliced apples with 2 teaspoons of ground cinnamon in a bowl. Set aside.

2. Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and kosher salt. Set aside.

3. Cream the Butter and Sugar

In a separate large bowl, beat the softened butter and brown sugar for about 3 minutes, until light and fluffy.

4. Add the Eggs and Milk

Beat in the eggs one at a time, mixing well after each addition. Gradually mix in half of the flour mixture, followed by the milk, then the remaining flour mixture. Mix just until combined.

5. Assemble the Cake

Grease a 9-inch springform pan with butter and dust lightly with flour. Spread half of the batter evenly in the prepared pan. Arrange the cinnamon-coated apples over the batter, then cover with the remaining batter.

6. Add the Almond Topping

In a small bowl, combine the sliced almonds with the remaining ¼ teaspoon of ground cinnamon. Sprinkle evenly over the top of the cake.

7. Bake

Bake for 35–45 minutes, or until the cake is golden and a wooden pick inserted into the center comes out clean. If the top browns too quickly before the center is done, loosely cover it with foil.

8. Cool and Serve

Let the cake cool in the pan for about 10–15 minutes before carefully releasing the springform sides. Allow it to cool further before slicing.