Caramel- Apple Upside-Down Cake (2)

1.Preheat your oven to 175°C (350°F). Lightly grease and line the bottom of a 9-inch round cake pan with parchment paper.

2.Prepare the topping: In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in the brown sugar until fully dissolved and bubbling slightly (about 2 minutes). Pour this caramel mixture evenly into the bottom of the prepared cake pan.

3.Arrange the apple slices decoratively over the caramel in a circular or overlapping pattern. Sprinkle the apple slices evenly with the 1 teaspoon of cinnamon and nutmeg.

4.Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and ground cloves.

5.Prepare the wet ingredients: In a separate large bowl, cream together the softened 1/2 cup of butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.

6.Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.

7.Carefully spoon the cake batter evenly over the apples and caramel layer in the pan. Gently spread the batter without disturbing the apple arrangement underneath.

8.Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

9.Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. This allows the caramel to re-liquefy slightly.

10.Place a serving plate or cooling rack upside down over the cake pan. Carefully and quickly invert the cake onto the plate. Lift the pan away slowly. If any apples stick, gently place them back onto the cake. Serve warm.