Combine yeast, sugar salt and 1/2 C of flour in the bowl of an electric mixer
Melt the butter then add the egg yolk to the butter and the egg white to the buttermilk. Whisk each one separately then combine and whisk together. Add the vanilla then pour it all into the mixing bowl and stir to combine.
Attach the dough hook to your mixer and mix on low adding a tablespoon of flour at a time until the dough is still soft, but stops sticking to the sides of the bowl. Turn the mixer up to medium and let it do its thing for about 7 minutes or until the surface of the dough is silky smooth. Cover and let it rise in a warm place until doubled (about 2 hours).
Put the oven rack in the middle position and heat oven to 350 degrees F.
Mist a 9" round cake pan with non-stick cooking spray, then press the dough into the bottom, coming most of the way up the sides of the pan.
Mix the apples, lemon juice, honey and flour to combine then lay down a single layer of apples along the bottom of the dough. Then work the Marzipan into thin pieces and scatter them on top of the apples.
To make the cream cheese topping, add the cream cheese, sugar, vanilla and lemon zest into the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy scraping down the sides several times. Add the egg and continue beating until shiny and smooth. Pour mixture over the apples and marzipan making sure it doesn't go above the rim of dough (you may need to press the dough up further).
Let this rest for about 20 minutes then put it in the oven. Bake until golden brown around the edges and the center is just a little jiggly about 40 minutes.