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Peel the apples if desired, or leave the peel on. Cut them into eighths. Line the bottom of your cake pan with parchment paper, and arrange the apple wedges in a circular pattern, filling the center as well.
Combine ¾ cup sugar and 2 tablespoons of water in a small saucepan. Heat over low to medium heat, gently shaking the pan as needed, do not stir with a spatula or spoon. In about 7 minutes, the mixture should turn a deep amber color. Quickly pour the caramel evenly over the apple slices. Set the pan aside to cool slightly.
In a large mixing bowl, crack the eggs and whisk them until smooth. Gradually add the ¾ cup sugar, followed by the oil and apple juice, whisking until combined. Add the flour and baking powder, mixing until the batter is smooth and lump-free.
Pour the batter over the apples and caramel in the prepared pan. Bake in a preheated oven at 350°F (175°C) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Once the cake is baked, remove it from the oven and let it rest for about 5 minutes. Carefully invert the cake onto a serving platter. Peel off the parchment paper to reveal the caramelized apple topping.
Slice and serve warm or at room temperature. Perfect with a hot cup of tea or coffee!