Preheat the oven to 350°F and grease a 9-inch springform pan with non-stick spray.

In a medium saucepan, place 100g of light brown sugar, 60g of unsalted butter, and 1 tsp of chai spice. Let melt completely, pour it onto the bottom of the greased pan, and tilt the pan to spread the glaze evenly.

Arrange the sliced apple on top of the glaze, trying to fit as many as possible. Place the pan into the refrigerator tose t while preparing the cake batter.

In a medium bowl, whisk 185g of cake flour, 1 tsp of baking powder, 1/4 tsp of baking soda, 1/4 tsp of fine salt, and 1 tsp of the chai spice mix, and set aside.

In a stand mixer fitted with the paddle attachment, whip the butter until nice and creamy. Add 100g of granulated sugar, 50g of honey, and 1 tsp of vanilla to the butter and continue to beat at high speed until well combined.

Scrape down the sides and add in 2 room temperature eggs one by one together with 80g of sour cream.

Turn the mixer to low speed and start adding the flour mixture one spoonful at a time. Keep going until all the flour is incorporated without over-mixing, and there are no more lumps.

Last, fold in the batter the chopped apples by hand using a silicone spatula.

Take out the pan from the refrigerator and pour the batter on top of the apples; level the batter using an offset spatula.

Bake for 40 minutes or until inserting a toothpick in the middle, it comes out clean.

Let cool on a wire rack for 20 minutes, then invert the cake on a plate.