Preheat the oven to 325 F or 160 C. Grease your baking pan with some butter.

Peel, slice, and core the apples. Drizzle atop some lemon juice (about 1 tsp) to prevent browning.

In a saucepan or skillet, combine all the ingredients to make the caramel over medium low heat and bring to a gentle boil, stirring constantly. Turn off the heat, and pour into prepared pan. If you want, you could bake the cake in the skillet you make the caramel in by repeating the same steps without transferring the caramel.

Place the apples in rows or spirals- or whatever onto the caramel. Use them all! You can never have too many apples (unless your pan is too small, in which case, use a taller pan!).

In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.

In another bowl cream together the butter and sugar until well incorporated. Add in the eggs and vanilla, and beat yet again.

Add 1/2 of the milk and 1/2 of the flour. Mix only to combine.

Add the rest of the milk and flour, and give it a final stir. Make sure everything is incorporated well into the batter without over-mixing.

Evenly spread the batter on top of the apples.

Bake for 55-60 minutes, or until a toothpick inserted comes out clean.

Let the cake cool for 5 minutes, then run a knife through the edges of the pan. Place a plate on the top of the cake and flip it over. Tap the bottom of the pan to prevent sticking. The reason this should be done warm is so that the caramel doesn’t set too much and does not stick to the pan.

Serve warm with good quality ice cream. Sit back, relax and eat.