• Preheat the oven to 350F

Caramel

• To make flipping out the cake easier once it is baked and hot, I like to parchment paper a 8” cake pan.
• Arrange the peeled and cut apples on the bottom of the cake pan and set aside. You can do a pattern if you would like, or just throw them all at the bottom. This will be the top of the cake at the end.
  3 Apples - peeled, cored and sliced
• In a saucepan, add in butter, brown sugar, cinnamon and vanilla and wait until it has melted and bubbly caramel.
  85 Grams Butter, 100 Grams Brown Sugar, 1 Gram Cinnamon, 1 Gram Vanilla
• Pour this on top of the apples and set aside.

Cake

• In a Kitchenaid Stand Mixer, combine the brown sugar, sugar and softened butter until it is creamed together.
  115 Grams Butter, 100 Grams Sugar, 100 Grams Brown Sugar
• Add in 2 eggs and vanilla. Mix until well combined.
  2 Eggs, 3 Grams Vanilla
• Add in all the dry ingredients and mix until just combined.
  188 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 5 Grams Baking Powder, 6 Grams Cinnamon, 1 Pinch Salt
• Remove the batter from the stand mixer and hand fold in the milk. This way you can use caution to not over mix it. If that batter feels thick like a muffin batter, add a splash more milk.
  15 Grams Milk
• Once completed, pour the batter (it will be like a thick pancake batter) on top of the apples and caramel. Once the oven is preheated, place the cake into the oven for 50 minutes.
• Insert a toothpick into it, if there are a couple of crumbs, you know it is completed.
• Remove it from the oven and let sit for 20 minutes. Flip it onto a plate and remove the parchment paper. Serve and Enjoy!