Preheat oven to 350°F. Butter a springform pan and line the bottom with a circle of parchment paper.
In a medium bowl, sift together the flour, salt, baking powder and baking soda.
Mix together in a small bowl 1 teaspoon cinnamon and 1 Tablespoon sugar (you could use less sugar), set aside.
Mix together in another small bowl the almonds, 1 teaspoon cinnamon, and 1 tablespoon of the sugar in a bowl and set aside.
Beat butter and 1 cup sugar at medium speed with an electric mixer until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition. Beat in the vanilla.
Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Pour 1/2 of batter into pan. Smooth out with a rubber spatula.
Layer on the sliced apples in a concentric circle making sure the apples don’t touch the edge of the pan and toss on the first cinnamon sugar mixture.
Spread remaining batter on top and smooth out with a rubber spatula; sprinkle with remaining cinnamon sugar and almonds.
Bake until a skewer inserted in center comes out clean, 40 to 45 minutes. Let cool on a wire rack 15 minutes. Invert onto wire rack; let cool completely.