Upside-Down Caramel Apple Cake (Micah Siva)

Total time 75 minutes

Serves 8 to 10

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Caramel Apple Layer

6 Tbs. unsalted butter or nondairy alternative

½ cup packed light brown sugar

1 tsp. vanilla extract, gluten-free if preferred

¼ tsp. cinnamon

¼ tsp. kosher salt

2 medium green apples, peeled and cut into ⅛-inch slices

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Spiced Apple Cake

3 large eggs

½ cup granulated sugar

2 tsp. vanilla extract, gluten-free if preferred

1½ cups blanched almond flour

2 Tbs. cornstarch

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. cardamom

Pinch nutmeg

¼ tsp. kosher salt

1 medium Granny Smith apple, peeled and diced into ¼-inch pieces

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Adjust the oven rack to the middle position and preheat the oven to 350 degrees.

Lightly butter an 8-inch round cake pan and line the bottom with a round of parchment/baking paper. Do not use a springform pan, as the caramel layer may leak through.

For the Caramel Apple Layer:

Combine butter and brown sugar together in a small saucepan over medium heat. Use a silicone spatula to stir occasionally until butter has melted. Cook, stirring constantly, for 3 minutes as mixture thickens.

Remove from heat and whisk in the vanilla extract, cinnamon and salt.

Pour into the prepared cake pan. Arrange the apples in an overlapping concentric circle. Place the pan in the refrigerator for a few minutes as you prepare the cake batter.

For the Cake:

In a large bowl, whisk together the eggs and granulated sugar until light and foamy. Add the vanilla extract.

To the bowl, add the almond flour, cornstarch, baking powder, cinnamon, ginger, cardamom, nutmeg and salt, mixing until well combined.

Add the diced apples, folding into the batter until evenly distributed.

Pour the batter over the apples, and bake for 40 to 45 minutes until a toothpick comes out clean and the top is golden and set.

Let cool for 10 to 15 minutes (max!). Run a knife along the edges to loosen from the pan, and then invert it onto a large plate or platter. Note: Letting it cool too long can cause the caramel to harden, making it difficult to flip.