Apple Caramel Cake

Apply a non-stick coating evenly across the interior surface of an 8- or 9-inch round cake pan.

Combine softened butter and brown sugar in a small saucepan over medium heat. Heat, stirring occasionally, until the butter has melted and the mixture starts to bubble gently, 3 to 4 minutes. Avoid letting the caramel mixture boil; instead, allow it to simmer gently for a couple of minutes so it can thicken slightly.

Pour the caramel mixture into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator to allow the topping to set while you prepare the cake.

Preheat your oven to 350 degrees F (175 degrees C). Mix together flour, cinnamon, baking powder, and salt in a bowl.

Beat softened butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the sides as needed. Gradually add eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla extract. Combine dry ingredients on low speed, blending just until combined; the batter will be thick.

Remove the cake pan from the refrigerator. Gently spread the thick batter over the caramel topping, trying not to disturb the apples too much.

Bake in a preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.

Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let the cake cool to room temperature before serving.