1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
2. Toss the sliced apples in lemon juice and set aside.
3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cardamom.
4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold the apple slices into the batter and pour the mixture into the prepared springform pan. Smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. To make the caramel topping, combine the brown sugar, heavy cream, 1/4 cup unsalted butter, and a pinch of sea salt in a medium saucepan over medium heat. Bring to a boil, stirring constantly, and cook for 4-5 minutes until the mixture thickens.
9. Remove from heat and let it cool slightly before drizzling over the cooled cake.
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