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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Coat 6 (6-ounce) ramekins with butter and evenly space them on a baking sheet.
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3
Divide almonds among the ramekins.
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4
Peel, core, and cut the apple into medium dice.
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5
Place in a medium, nonreactive bowl, add 1 tablespoon of the lemon juice, and toss to combine; set aside.
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6
Melt butter in a medium frying pan over medium-high heat until foaming.
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7
Add sugar, honey, and salt and stir to combine.
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8
Cook, swirling the pan occasionally, until mixture just starts to turn a light caramel color, about 5 minutes.
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9
Add the remaining 1 teaspoon lemon juice and stir to combine.
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10
Remove the pan from heat and carefully place about 2 tablespoons of the caramel in each ramekin.
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11
(Work quicklythe caramel will start to set after a few minutes.)
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12
Divide the apple pieces among the ramekins, leaving any juice in the bowl; set the ramekins aside.
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13
Place flour, orange zest, baking powder, cinnamon, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
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14
Place butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 2 minutes.
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15
Add sugar and vanilla and continue to beat until incorporated and fluffy, about 3 minutes more.
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16
Add eggs one at a time, letting the first incorporate before adding the second.
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17
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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18
Return the mixer to low speed, add the milk, and mix until just incorporated.
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19
Add the reserved flour mixture and mix until just incorporated, about 30 seconds; do not overmix.
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20
Evenly spoon the batter over the apples and smooth the tops.
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21
Bake until a cake tester comes out clean, about 35 minutes.
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22
Immediately run a knife around the perimeter of each cake.
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23
Using a dry kitchen towel to grasp the ramekins, invert the hot cakes onto serving plates.
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24
Serve with ice cream, if desired.
