Caramelized Apple Cake - apple

Method

• Bring the egg and butter to room temperature.
• Sift together the flour and baking powder.
• Set aside.
• Leaving the peels intact, cut the apples into fourths, remove the seeds, and cut each fourth into 6 thin slices (24 slices in total).
• Put the sugar in a frying pan and cook while stirring on a medium-low until it becomes a rich brown.
• Add the apples, shake the pan and flip the apples to coat them completely.
• When the apples turn brown on both sides, turn off the heat and let cool.
• Using a spatula or chopsticks to mix the caramel is a little difficult, so I just shake and flip.
• Line your pan with parchment paper.
• Preheat the oven to 180C and set the timer to 40 minutes.
• Whip the butter with a whisk until it turns white.
• Add the sugar in 4-5 portions and knead into the butter until fluffy.
• Beat the egg well, then mix it into the sugar and butter in 5~6 parts.
• Don't add it all in.
• Add the sifted dry ingredients all at once and mix well until fluffy and no longer powdery.
• Add a couple drops of vanilla and knead well.
• Arrange the caramelized apples into the pan from Step 6 into a single layer.
• Don't add any remaining juice or caramel.
• Pour the batter into the pan and smooth the top.
• Drop from a few centimeters up 2~3 times to remove any air bubbles from the batter.
• Bake for about 35 minutes.
• If the surface is nicely browned and a toothpick or skewer inserted in the center comes out clean, it's ready.
• When it has cooled, flip the cake out of the pan and onto a plate.
• Wrap with plastic and let cool.
• It's good while still warm, but it tastes even better if you let it sit in the refrigerator overnight.