Update on 4/20/2020: I've removed the 2 tablespoons of butter from the batter, raised the baking temperature to 320 F, added a 1/4 teaspoon of salt to the batter. The baking time was originally 300 F however if you prefer to bake a this temperature then add another 5 minutes or so to the baking time.I recommend using apples on that are tart or slightly tart to balance the sweetness of the cake, but any apple will work with this recipe.I also use a mandonline to slice the peeled apples, but you can also cut the slices by hand with a knife. I cut out the core part of slices that have it.To make this plant-based, use oil and dairy-free yogurt.
Preheat your oven to 320 degrees F. Prepare a cake pan by oiling the sides. I also place a piece of parchment paper on the bottom to make it easy to remove the cake at the end.
Place the apples, cinnamon, 2 tablespoons of butter and 2 tablespoons of honey in a large frying pan and cook the apples for 5 minutes, or until just slightly tender.
In a bowl, blend yogurt, eggs, 1/3 cup of honey, and vanilla together.
Add all the dry ingredients (flour, baking soda, and pinch of salt) to the wet mixture, and blend well.
Layer the apples on the bottom of the baking pan and then pour the batter over the apples until covered.
Bake for about 45 minutes, or until the center is baked and starting to brown. The top will be starting to brown and a toothpick will come out clean. Cool completely and carefully turn the cake over on to a plate. It should slide out fairly easily but you can also run a dull knife around the edges to insure it will slip out of the pan easily.
I store the cake in the refrigerator for several days.