Apples: 2–3 large apples (Granny Smith or Honeycrisp work best), peeled and sliced.
Butter: 4 tablespoons (55g) unsalted butter.
Brown Sugar: 1/2 cup (100g) packed light brown sugar.
Cinnamon: 1/2 teaspoon ground cinnamon.
For the Cake Batter:
Butter: 1/2 cup (115g) unsalted butter, softened to room temperature.
Granulated Sugar: 3/4 cup (150g).
Eggs: 2 large eggs, room temperature.
Vanilla Extract: 1 teaspoon.
All-Purpose Flour: 1 ½ cups (190g).
Baking Powder: 1 ½ teaspoons.
Salt: 1/4 teaspoon.
Whole Milk: 1/2 cup (120ml), room temperature.
Instructions
1. Prepare the Caramel Topping
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.
In a small saucepan over medium heat, melt the 4 tbsp butter and brown sugar together. Stir until bubbly and smooth (about 2 minutes).
Pour the caramel into the bottom of the prepared cake pan, spreading it evenly.
Arrange the apple slices in a decorative circular pattern on top of the caramel. Sprinkle with cinnamon.
2. Mix the Cake Batter
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk (start and end with dry ingredients). Mix just until combined; do not overmix.
3. Bake and Flip
Carefully pour the batter over the arranged apples and smooth the top with a spatula.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for exactly 10 minutes. (If you wait too long, the caramel will stick to the pan).
Run a knife around the edges. Place a serving plate upside down over the pan and quickly flip it over. Lift the pan off gently.
