Caramel Apple Upside Down Cake

• ½ cup of butter (113g)
• ½ cup of light brown sugar (100g)
• ½ teaspoon of cinnamon (1g)
• ½ teaspoon of vanilla extract (2g)
• 2 teaspoons of oat milk (10g)
• 2 small apples (approximately 200-300g, depending on size)
• 1 tablespoon of powdered sugar (8g)

• ¾ cup of melted, salted butter (171g)
• ¾ cup of oat milk (180g)
• 4 eggs (approximately 200g without shell)
• 2 teaspoons of vanilla extract (8g)
• 1 cup of light brown sugar (200g)
• 2 cups of flour (250g)
• ½ teaspoon of salt (3g)
• ½ teaspoon of baking soda (3g)

To start, Preheat my oven to 375 degrees F (191C). Then, Start my caramel apple topping by slicing my apples into thin slices. In a 9x9 round springform pan, Line the bottom with parchment paper and layered my apples evenly through the bottom of the pan. In a small pan over low heat, Melt my butter and added in the sugar, cinnamon, vanilla extract, and milk. Let this lightly simmer for 2-3 minutes while constantly stirring.

Then Pour this sauce over the apples. Set this aside and started my cake batter. In a large bowl, Add in my melted butter, milk, eggs, vanilla extract, and brown sugar and whisked this together for 2-3 minutes. Then Add in the dry ingredients: flour, salt, and baking soda, and whisked this for another 2 minutes until the cake batter was fully combined.

Pour this over the apples and baked this for 35-45 minutes until stick a knife in and have it come out clean. Let this cool for 20-30 minutes, then Put a plate on top of the baking pan and flipped it upside down to release the cake.

Optionally, dust with powdered sugar before serving.