Instructions

• Preheat oven to 325°F. Spray a 9-inch round or square pan with nonstick cooking spray and set aside.
• In a medium saucepan over medium heat, melt 1/4 cup butter. Add 2/3 cup packed brown sugar and stir until the sugar dissolves and the mixture comes to a boil. Remove from heat and stir in 1/2 teaspoon ground cinnamon.
• Pour the hot brown sugar mixture into the bottom of the prepared pan and spread it evenly. Arrange the 2 medium apples (peeled and cut into 1/2-inch wedges) in a single layer over the brown sugar.
• In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Set aside.
• In a large bowl or the bowl of a mixer, beat 1 cup granulated sugar and 1/2 cup softened butter on medium speed until light and fluffy, about 2–3 minutes.
• Add the 2 large eggs, one at a time, mixing well after each addition. Stir in 1/2 teaspoon vanilla.
• With the mixer on low, add the flour mixture in three additions, alternating with the 1/4 cup milk (beginning and ending with the flour mixture), and mix just until combined and smooth.
• Pour the batter over the arranged apples and spread it gently and evenly to cover the fruit.
• Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan on a wire rack for 15 minutes.
• While the cake cools, make the whipped topping: beat 1 cup whipping cream on high speed until soft peaks start to form. Add 2 tablespoons powdered sugar and continue beating until medium–stiff peaks form.
• Run a knife around the edge of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the pan to release the cake so the caramel and apples are on top. If any apples stick, gently reposition them.
• Serve warm slices topped with the whipped cream.