Oil the sides of a cake tin (not listed) and line the bottom and sides with parchment paper.
Preheat the oven to 180°C. Peel the apples and make some slices to use on the top of the cake. Cut the rest of the apples into 1 cm cubes.
Grease a frying pan with margarine (not listed) and line it with parchment paper. Cut off the hanging paper.
Heat the pan on medium heat before adding the caramel ingredients marked with ○ and leave for a while. Foam should form and the colour should also change. The mixture should still be smooth at this point.
Tilt the pan back and forth every so often and wait. After about 4 minutes, once the color changes as seen in the photo, remove from heat.
Pour half of the caramel into the cake tin and arrange the sliced apples on top.
If the worst happens and your caramel hardens, crack it in half, and half into the batter below the apple slices.
Add the eggs and sugar to a bowl and mix well. Add the rest of the ingredients except for the apple and mix until all the ingredients are combined and the mixture is no longer floury.
Add the remaining apple and caramel to the bowl from Step 8 and mix well with a wooden spatula. (If the caramel hardens, break the caramel into smaller pieces and scatter in.)
Pour the mixture into the cake tin and bake for 30 - 35 minutes.
Leave the removable bottom of the cake tin as it is. Remove the sides of the cake tin as well as the baking paper lining them. Cool on a wire rack.
Once cooled, turn the cake out upside down onto a plate (this will mean the caramel and apple topping will face upward.)
Story Behind this Recipe
Making the same apple cake over and over is boring, so I came up with this new version.
For those who don't want their cut apples to discolour, squirt some lemon juice . In Step 2 when making the caramel, lining the frying pan makes it far easier to clean at the end! Keep an eye on the caramel right until it changes colour. Once it's a brown tea colour, take it off the heat.