Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/4 cup (60ml) heavy cream
  • 1/4 teaspoon sea salt
  • 4 medium apples (such as Honeycrisp, Gala, or Braeburn), peeled, cored, and sliced 1/4-inch thick (approximately 600g)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk

Instructions:

  1. In a saucepan over medium heat, melt the sugar until it becomes an amber-colored caramel. Watch carefully and swirl the pan occasionally.
  2. Remove from heat and whisk in the butter until melted and smooth. Then, whisk in the heavy cream and salt until combined. Be careful; it will bubble up!
  3. Pour the caramel into the prepared 9-inch cake pan, spreading it evenly.
  4. In a large bowl, toss the sliced apples with lemon juice, cinnamon, nutmeg, and allspice.
  5. Arrange the apple slices in a decorative pattern over the caramel in the cake pan.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. In another bowl, cream together the softened butter and sugar until light and fluffy.
  8. Beat in the eggs one at a time, then stir in the vanilla extract.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  10. Gently pour the cake batter over the arranged apples, spreading it evenly.
  11. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a serving plate.