In a large skillet over medium heat, melt butter. Add sugar and lemon juice, stirring frequently for 5-6 minutes, or until mixture turns light golden brown. Stir in diced apples. Cook for 20-25 minutes, stirring often, or until apples are caramelized and golden. Remove from heat. Let cool at least 30 minutes before layering in jars.
For assembly:
Cut angel food cake into 1″ cubes. Layer with whipped cream and caramel apples in a mason jar, ending with whipped cream. Repeat with remaining ingredients. Sprinkle with cinnamon, sliced almonds and serve.