Preheat your oven to 350°F (175°C). Grease your cake pan well and set aside.
Peel and thinly slice three tart apples. Toss them with a little lemon juice if you like to prevent browning. Set aside.
In a large mixing bowl, beat softened butter and brown sugar together until creamy and light, about 2-3 minutes. This starts building the moist, fragrant base.
Add eggs one at a time, mixing well after each addition. The mixture should become smooth and slightly fluffy.
Sift together the flour, cinnamon, ginger, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing just until incorporated.
Gently fold in the sliced apples, evenly distributing them through the batter. You should have a thick, fragrant mixture with apple pieces throughout.
Pour the batter into your prepared pan, smoothing out the top with a spatula for an even surface.
Arrange the thinly sliced apples for the caramelized topping in a decorative layer on top of the batter. Press them lightly into the surface.
Bake in the preheated oven for about 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The apples on top should look caramelized and slightly crispy.
Remove from oven and let cool for at least 15 minutes before slicing. The cake will be fragrant with warm spices, with a tender interior and caramelized apple topping.
Slice and serve warm or at room temperature, enjoying the combination of moist cake and crunchy caramelized apple top.
