Preheat oven to 350 degrees. Spray a 9x3 inch round cake pan with non-stick spray and line the bottom with parchment paper.

In a medium bowl, combine the apples, lemon juice, and ground cinnamon. Stir to coat the apples in the cinnamon. Line the bottom of the cake pan with the apples, arranging them decoratively. They can be over lapping some.

Stir together the melted butter and brown sugar. Dollop the brown sugar mixture over the apples, distributing it evenly throughout the pan. Gently spread the sugar mixture over the apples the best
you can. It’s ok if the apples aren’t all quite covered, the sugar will melt and spread out as the cake bakes. Set aside.

In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar then set aside.

In a medium bowl, whisk together the light brown sugar, melted butter, egg, buttermilk, apple cider, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until the dry ingredients are incorporated.

Transfer the batter to the cake pan and spread the batter evenly over the apples.

Bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the middle comes out clean.

Let the cake cool in the pan for 15 minutes. Then run a knife along the edge of the pan. Place a flat cake plate over the top of the cake pan. Flip the plate and cake pan together to invert the cake
onto the plate. Keep the cake pan over the plate for about 5 minutes before carefully removing.

Remove the parchment paper and discard.

Serve the cake warm or room temperature with vanilla ice cream and a drizzle of caramel sauce.