Whisk all ingredients for the Dry Cake mixture until well combined.
Sprinkle 2/3 cup of the dry cake mixture on the bottom of the springform and spread it into an even layer.
On a large box-grater shred 3 apples on top of the dry mixture and press them into an even layer. Sprinkle with 1/3 tsp of cinnamon and a drizzle of caramel, if using (I did not use either).
Repeat this 2 more times, then finish with the remainder of the dry mixture on top.
Shred 4 oz of cold butter all over the top of the dry mixture.
Place in the oven and bake for about 1 hour. The top should be well browned and slightly puffed up in the middle.
If the top starts to brown before the cake is baked, tent the top with foil.
Remove from the oven and allow to cool to room temperature, before cutting.
Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle the cake with the lemon sugar glaze.
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