Baking with Apples and Pears

APPLE BUTTERMILK CAKE

MAKES 1 (10-INCH) CAKE

The heavenly scents of fall will be wafting through your kitchen the second you pop this fruity skillet cake into your oven—and it’s even better for breakfast the next day.

2 cups (¼-inch-thick) sliced Pink Lady apples
3½ teaspoons fresh lemon juice, divided
1½ cups (½-inch) chopped Pink Lady apples
2 cups plus 1½ tablespoons all-purpose flour, divided
¾ cup unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar, divided
½ cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1¾ teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon apple pie spice
¾ cup whole buttermilk