• Preheat oven to 350°F. Lightly grease a 9-inch square baking pan and line with parchment paper leaving the excess hanging over the sides to create a sling. Set aside.

To prepare the apple filling:

• Combine the light brown sugar, ground cinnamon, nutmeg and cornstarch in a 2-cup measure. Whisk to combine. Pour over the diced apples and toss to coat. Set aside.

To prepare the cake batter:

• In a medium mixing bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
• In a small bowl whisk together the buttermilk, cider and vanilla. Set aside.
• In a large mixing bowl combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on medium-low, add the eggs one at a time mixing just until the yolk disappears.
• With the mixer on low add 1/3 of the flour mixture and mix just until blended. Add half the buttermilk and beat until combined. Repeat adding half the remaining flour mixture, then all the remaining buttermilk. Finally add all remaining flour and mix until incorporated. Scrape down the sides and bottom of the bowl using a spatula to fold the batter to ensure it’s well blended. The batter will be thick.
• Pour half the batter into the prepared pan and smooth into an even layer. Gently spoon half the apple mixture and juices evenly over the batter. Top with all remaining batter, then all remaining apples. Gently press the apples down into the batter leaving the tops visible.
• Bake for 50 to 60 minutes or until a skewer inserted in the center comes out with no wet batter. Moist crumbs are okay. Tent with foil if needed to prevent over-browning. Cool in the pan for 30 minutes. Remove from the pan using the parchment paper sling, and cool on a wire rack.

To prepare the glaze:

• Whisk together the melted butter, powdered sugar, cider and cinnamon. Add more sugar if needed for a thick but pourable consistency. Drizzle over the cooled cake, slice and serve.