- 10 minutes
- 55 minutes
- Preheat the oven to 325°F and grease a 9-inch round cake pan. In a saucepan over medium-high heat, melt 1/2 cup butter. Whisk in cinnamon and brown sugar and cook until bubbly, about 4 minutes. Pour the mixture into a cake pan, then layer the apple slices on top, overlapping slightly and completely covering the bottom.
- In a medium bowl, cream together the butter and sugar with a hand mixer on medium speed. Add eggs one at a time, then add vanilla. Gradually pour in the milk and beat until fully combined. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, salt, baking powder and cinnamon. Slowly fold in the wet mixture with a rubber spatula until combined. Pour and spread evenly over the top of caramel apple mixture in the cake pan.
- Bake 50-60 minutes, until a toothpick or cake tester comes out clean. Allow the cake to cool 10-15 minutes before carefully running a butter knife along the pan’s edge to loosen. Place a plate over the top of the pan, then flip it and plate upside-down together. Wiggle the cake out of the pan and serve warm. Cover loosely when storing.