Peel, core, and slice your apples. You can cut them into wedges or thin slices.

In a large skillet, melt the butter over medium heat. Add the brown sugar, cinnamon, and a pinch of salt. Stir until the sugar has dissolved with the cinnamon mixture and it becomes bubbly.

Get a cake pan spread a coat of butter or grease pan, then sprinkle sugar into the pan. Arrange the apple slices in a spiral or circular pattern in the pan, then pour the caramel mix on top of the apples.

In a large mixing bowl, whisk together the flour mixture which includes baking powder, baking soda, salt, and cinnamon. (you can you a hand mixer, stand mixer, or just mix by hand which is what I did for this recipe.

In a separate large bowl, cream butter with sugar until light and fluffy (about 3-4 minutes).

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture. Mix until just combined.

Pour the cake batter over the apples in the pan. Use a spatula to spread it evenly.

Baking time is between 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool for about 10 minutes in the pan. Then carefully run a knife around the edges to loosen it. Place a large plate or serving platter over the top of the cake pan, and quickly invert the pan to flip the cake. Be cautious of the caramel sauce that might drip!

Let the cake cool a bit before slicing, so the caramel can set a little. It’s great on its own, or you could serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.