With its brown sugar-infused base and beautifully arranged apple slices, this Fresh Apple Cake promises both delight and admiration. Drizzled with apple bourbon caramel sauce, this cake tells a story of simple ingredients transformed into something extraordinary.
Begin by preheating your oven to 350 degrees F. Spray a 9-inch round pan with baking spray and set aside.
Beat the butter and brown sugar until creamy. Add the eggs, one at a time, beating after each addition. Mix in the vanilla.
In a bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda. Add the dry ingredients to the butter mixture alternating with the buttermilk. Beat until just combined. Spread the batter into the prepared pan.
Bake for 50 minutes.
Meanwhile, toss the apples with brown sugar, cornstarch, cinnamon, and salt. In a large skillet, melt the butter. Add the apple mixture and saute for five minutes or until the apples are golden. Chill completely.
Arrange the apples over the cooled cake.
Make the caramel sauce in a saucepan by bringing the brown sugar, butter, pinch of salt, and heavy cream to a boil, whisking constantly for one minute.
Remove from heat; stir in the apple brandy. Gradually whisk in the confectioners' sugar until the mixture begins to cool and thickens slightly. Spoon over the cooled cake.