As the cake bakes, the honey-brown sugar caramel sauce coats the apples and bubbles up the side of the cake, glazing the edges. The result is an irresistibly gooey, buttery, fabulous dessert.
CARAMEL & APPLES
3/4 cup packed dark brown sugar
1/4 cup unsalted butter, softened
2 tablespoons honey
1 lb. apples (2 to 3), such as Braeburn or Fuji, peeled, sliced (1/4 inch)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup whole milk
1. Heat oven to 350°F. Spray 9x2-inch round baking pan with cooking spray. Line bottom with parchment paper.
2. Heat brown sugar, 1/4 cup butter and honey in medium saucepan over medium heat until sugar dissolves, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 2 minutes, stirring occasionally. Pour into pan.
3 Arrange apple slices over caramel mixture in 2 overlapping concentric circles to cover bottom of pan, starting on outside edge.
4. Whisk flour, baking powder, cinnamon and salt in medium bowl. Beat 3/4 cup butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture alternately with milk just until incorporated and smooth, beginning and ending with flour mixture. Carefully spread batter over apple slices.
5. Bake 45 to 50 minutes or until cake is golden brown and pulls slightly away from sides and toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack 5 minutes. Invert onto wire rack; remove parchment. Serve warm or at room temperature.
PER SERVING: 535 calories, 25.5 g total fat (15.5 g saturated fat), 6 g protein, 72 g carbohydrate, 140 mg cholesterol, 205 mg sodium, 1.5 g fiber