Ingredients:

  • 6 tablespoons (85g) Unsalted Butter (for the base)
  • 3/4 cup (150g) Dark Brown Sugar (packed)
  • 1/2 teaspoon (2.5g) Ground Cinnamon
  • 4 large firm, tart Apples (Such as Granny Smith or Honeycrisp)
  • 1 teaspoon (5ml) Lemon Juice
  • 1 3/4 cups (210g) All-Purpose Flour, sifted
  • 2 teaspoons (10g) Baking Powder
  • 1/2 teaspoon (3g) Fine table salt
  • 1/2 cup (113g) Unsalted Butter, softened (room temperature)
  • 3/4 cup (150g) Granulated Sugar
  • 2 Large Eggs (room temperature)
  • 1 teaspoon (5ml) Vanilla Extract
  • 1/2 cup (120ml) Whole Milk (room temperature)

Instructions:

  1. Preheat oven to 350°F (175°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper.
  2. Peel, core, and slice the apples uniformly into thick wedges (about 1/4 inch thick). Toss gently with lemon juice; set aside.
  3. Melt the 6 tablespoons of butter in the cake pan over low heat (or in a small saucepan). Sprinkle the brown sugar and cinnamon evenly over the melted butter.
  4. Heat the sugar mixture gently, stirring constantly until the sugar has fully dissolved and the mixture is bubbling thickly (about 3–5 minutes). Remove from heat.
  5. Arrange the apple slices decoratively over the caramel base in the pan, overlapping slightly to cover the entire base.
  6. In a bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  7. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
  8. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined.
  9. Carefully spoon the batter evenly over the arranged apples in the pan. Gently spread it to cover without disturbing the apple layer.
  10. Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  11. Remove the cake from the oven. Let it cool in the pan on a wire rack for exactly 10 minutes.
  12. Run a thin knife around the edge of the cake. Place a serving platter over the top of the pan, and with one swift movement, flip the pan and platter over together. Lift the pan away slowly, spooning any loose caramel back onto the cake.