This delightful cake features a caramelized apple topping paired with a moist vanilla cake, creating a perfect dessert for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Grease a 13x9-inch baking pan and line the bottom with parchment paper.
Using parchment paper helps in easy removal of the cake.
Peel, core, and slice the apples into thin wedges.
Uniform slices ensure even cooking.
Melt the butter and pour it into the prepared pan. Sprinkle the brown sugar evenly over the butter.
Spread the sugar evenly for a consistent caramel layer.
Arrange the apple slices over the sugar in a single layer.
Overlap slightly for a decorative effect.
In a bowl, sift together the flour, baking powder, and salt.
Sifting ensures a smooth batter.
In another bowl, cream the softened butter and sugar until light and fluffy.
Room temperature butter creams more easily.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Beat thoroughly to incorporate air for a fluffy cake.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Pour the batter over the arranged apples in the pan.
Spread the batter evenly for uniform baking.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Check at 40 minutes to avoid overbaking.
Remove the cake from the oven and let it cool for 5 minutes. Invert it onto a serving plate while still warm.
Invert carefully to retain the apple topping.
Serve warm, optionally with whipped cream or ice cream.
Warm servings enhance the caramel flavor.
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