Preheat the oven to 350°F.

Cream together the butter and sugar.

Add the yogurt, then the eggs one at a time, and mix until smooth.

In a separate bowl, whisk the flour, baking powder, salt, and cinnamon.

In a separate jug, whisk the milk and the vanilla and almond extracts.

Add 1/3 of the dry mixture to the butter mixture and mix to combine.

Add 1/2 the milk mixture and mix to combine.

Repeat until both the dry and milk mixtures are all incorporated, finishing on the dry mixture.

Grease an 8-inch pan with nonstick cooking spray and line with a parchment round.

In a small sauce pan, add the sugar and water for the caramel.

Turn the stove to medium heat and swirl the pan constantly until a dark amber color is reached.

Place the apples face down on the greased, parchment-lined pan.

Pour the caramel over the apples.

Scoop the batter over the caramel-covered apples and spread it out.

Bake the upside down cake in the preheated oven for 35-40 minutes, or until the top springs back to the touch.

When the cake comes out of the oven, run an offset spatula through the sides of the pan to release the edges.

Let the cake cool for 10 minutes, then invert it onto a serving plate.