Preheat oven to 375 degrees.
Butter and flour a 9-inch spring form pan then set aside.
In a large mixing bowl whisk together the flour, baking powder, salt, ginger, nutmeg and allspice for about 20 seconds.
Add the cut butter pieces and rub them into the mixture using your fingertips until it looks like fine crumbs.
Stir in 1 Cup sugar.
Peel apples, slice in half, core and stem, layer apples on flat side, slice downward into pieces less than 1/4 inch thick.
Dice the apple pieces into smaller chunks ( about 2 or 3 chunks per slice).
Add the diced apples to the flour mixture.
Toss well to evenly coat, work to separate any apples that have stuck together.
In another bowl, whisk the milk, eggs and vanilla together until they are well combined.
Pour the milk mixture over the apple and flour mixture.
Wash your hands next then just toss until combined. Your batter will be slightly lumpy but that is okay …..just don’t over mix.
Pour your batter into the prepared baking dish, spreading into an even layer.
In a small stir 2 Tbsp sugar plus 1/2 tsp cinnamon to sprinkle evenly over the cake.
Bake the cake in a preheated oven 45-50 minutes until a toothpick inserted into center comes out clean.
Now cool the cake for about 5 minutes on a wire rack.
Remove the ring from the spring form pan allowing the cake to cool to your desired temperature.
Drizzle with a caramel sauce and serve with ice cream. Enjoy!