For the caramel and apples:

• 3/4 cup lightly packed brown sugar
• 1/4 cup Nellie's Free Range Unsalted Butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt
• 2 apples, peeled, cored, and cut into 1/2-inch thick slices

For the cake:

• Cooking spray
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) Nellie's Free Range Unsalted Butter, softened
• 1 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 2 large Nellie’s Free Range Eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup milk

To make the caramel and apples:

• Preheat the oven to 350F and grease an 8-inch round cake pan with cooking spray. In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and salt. Cook until slightly thickened, about 2 minutes.
• Pour caramel sauce into prepared cake pan and layer apple slices on top.

To make the cake:

• In another large bowl, using a hand mixer, beat together butter and sugars until softened. Add eggs one at a time, then add vanilla. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.
• Pour batter over the apples and bake until a toothpick inserted into the middle of the cake comes out clean, 1 hour. Let cool in pan for at least 15 minutes, then invert onto a cooling rack and let cool completely before slicing.

Note:

If you're worried about overflowing, use a 9- or 10-inch round pan on top of a cookie tray or sheet of aluminum foil.