Caramel Apple Upside-Down Cake

Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet with butter and line the bottom with parchment paper for easy removal.
2. Make the caramel apple topping
   In a medium saucepan, melt 1/4 cup butter over medium heat. Add brown sugar and stir until sugar dissolves and mixture is bubbling, about 3 minutes. Pour the caramel mixture into the prepared cake pan, spreading it evenly.
3. Arrange the apples
   Arrange the apple slices in a circular pattern on top of the caramel, slightly overlapping them. Sprinkle with 1/2 teaspoon of cinnamon and all of the nutmeg.
4. Prepare the cake batter
   In a medium bowl, whisk together flour, baking powder, remaining 1/2 teaspoon cinnamon, and salt. In a large bowl, beat the remaining 1/4 cup butter with granulated sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Combine wet and dry ingredients
   Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Beat until just combined after each addition, being careful not to overmix.
6. Bake the cake
   Carefully spread the batter over the apple slices in the pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Invert the cake
   Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edge of the cake to loosen it. Place a serving plate upside down on top of the cake pan, then carefully flip both over so the cake releases onto the plate, caramel side up.
8. Serve
   Remove the parchment paper if used. Let the cake cool slightly before serving warm. The cake can be served as is or with a scoop of vanilla ice cream or a dollop of whipped cream.