Make the Honey Cake:

Put the oven rack in middle position and preheat the oven to 350 degrees F. Lightly coat an 8-inch square cake pan with non-stick spray (I used Pam).

In a large bowl, gently whisk together the flour, baking powder, baking soda, salt and spices. Set aside.

In the bowl of a stand mixer or using a hand-held mixer, cream the softened butter and brown sugar together until fluffy. Add the egg and mix until combined. Add the honey, yogurt, tea and vanilla. Mix until combined.

Add the wet ingredients to the dry ingredients and mix with a hand held mixer on the lowest setting, just until everything is combined. Pour batter into prepared cake pan and bake until deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Cool on a rack for 10 minutes before attempting to remove the cake.

Make the caramelized apples:

While the cake is baking, make the caramelized apples. Peel and core each apple, then cut into 1/2-inch thick wedges.

Melt 4 tablespoons of butter in a large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon light brown sugar. Saute apples until almost tender and beginning to brown, about 5 minutes. Sprinkle with remaining 3 1/2 tablespoons sugar. Increase heat to high and gently, but briskly, stir the apples until the sugar melts and apples are golden brown, about 4 minutes.

Remove from heat and set aside to cool.

Serve

Once the cake has cooled run a thin knife around the edge of the pan, then invert the cake onto a plate and cut into squares.

Serve slices warm or at room temperature, topped with the caramelized apples, along with whipped cream and vanilla ice cream