• Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper. Set aside.

Prepare the apples:

• Peel and core the 3 lbs apples (weighed before preparing) (peeled & diced), then cut them into small (1/2 - 3/4") pieces. Add to a bowl and mix with the 2 Tablespoons lemon juice so the apples won’t brown. Set aside.
• Mix the 1/3 cup cornstarch with the 1/4 cup white granulated sugar, 1 teaspoon vanilla extract and 1/4 cup of the apple juice in a bowl until smooth. Add the remaining 1 cup of apple juice to a large pot and bring to a boil. Add the cornstarch mixture and stir until the juice thickens. Add the apples and stir well. Remove from heat and let cool slightly.
• Preheat the oven to 375°F. (Regular bake setting - adjust as necessary for convection or fan-assisted baking.

Prepare the cake batter:

• Add the 7 Tablespoons butter (at room temperature), 3/4 cup white granulated sugar, and Pinch salt for the batter to a bowl and mix until light and fluffy. Add the 2 large eggs one at a time and mix well after each addition. Mix the 1 1/4 cups all-purpose flour with the 1 teaspoon baking powder, then add in two batches to the bowl, alternating with the 3/4 cup sour cream (full-fat recommended). Mix until well combined.
• Transfer the batter to the prepared pan and spread out to get an even layer. Add the apples on top and distribute them evenly.
• Bake for 45 minutes, then remove from the oven and sprinkle 1/4 cup sliced almonds on top. Return the cake to the oven and bake for an additional 25-30 minutes. If the apples start to get dark towards the end of baking, cover the top of the pan loosely with a sheet of aluminum foil and continue baking.
• Remove the cake from the oven and let cool in the tin for about 10-15 minutes, then remove the side ring and let cool down completely before removing off the base. If you like, you can dust the cake with a little confectioners’ sugar before serving.