In a medium bowl, whisk the flour, ½ teaspoon of the cinnamon, salt, nutmeg, baking powder and baking soda together. Set aside.
In a separate bowl, beat the butter with a hand or stand mixer until smooth, then add the white sugar and cream until light and fluffy.
Add the eggs and whisk just until combined and slightly fluffy, but don’t over whip or the mixture will separate.
Pour in the buttermilk and mix until combined, then add the flour mixture, stir until just combined, but still lumpy. Let rest for ten minutes.
In the meantime, core the apples and cut one into small bite size pieces and the other into thin slices.
Mix the brown sugar and the remaining ½ teaspoon of cinnamon together in a small bowl and sprinkle half of the mixture on the apple pieces and the other half on the apple slices.
Stir to combine.
Mix the apple pieces into the batter, but don’t over stir.
Grease a 9x9 inch cake pan or a 9-inch round pan and pour in the cake mixture.
Layer apple slices in three rows on the top of the cake.
Bake for 30 minutes, then turn the pan and bake for another 15 minutes. Check the cake by inserting a toothpick or butter knife into the cake center. If it comes out clean or with a few crumbs, then it’s ready. If it comes out with wet batter, then give it another 5 to 10 minutes to bake thoroughly.
Remove from the oven and let cool for 10 minutes before serving with vanilla ice cream or a drizzle of honey.
**To make buttermilk, simply add a tablespoon of white vinegar or lemon juice to every cup of milk. Once the milk has thickened, about 10-20 minutes, it’s ready to use.