Preheat the oven to 350ºF (180ºC).
In a medium mixing bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, whisk together the butter and sugar until creamed, about 2 minutes. Add the eggs one at a time, beating well after each addition. Next, add the almond extract and cream, beating just until combined.
Slowly add the flour mixture until just incorporated. Stir in the apples with a wooden spatula. Butter and flour a 10” round cake pan and line with a piece of parchment paper. Evenly spread the batter in the pan, so there are flat layer of apples sticking out the top.
Sprinkle with the demerara sugar and bake until golden brown on top and a knife inserted in the middle comes out clean, about 1 hour. Let cool for about 10 minutes then serve warm topped with caramel ice cream.