Heat the oven to 325. Spray the bottom and sides of a disposable 9 inch pan with cooking spray. Mix 1/4 cup oil, sugar, and 1/2 teaspoon cinnamon together in the pan and pat down to form an even layer. Put the pan on the stove over a low flame. Watch carefully until the sugar starts to melt (about 5 minutes).  Remove from stove and arrange apple slices over caramel mixture, making two layers of apples if needed.

Mix flour, baking powder, cinnamon, sugar, oil, eggs, vanilla, and almond milk in a medium bowl until well blended. Carefully spread over apples.

Bake for approximately one hour, or until a toothpick comes out clean. Let cool for 15 minutes. Run a knife around the sides of pan to loosen the cake. Place a heat proof plate upside down over the pan, turn the plate and pan over. Carefully remove pan.

Source: Betty Crocker Fall Baking, the original recipe can be found here.