Caramel Apple Spiced Upside-Down Cake

Method

1. Preheat the oven to 350°F. Lightly grease a 9-inch round pan (at least 2 inches deep). Line the bottom with parchment paper and grease the parchment as well.
2. Prepare the topping: Cut the top (with stem) off one apple and set it aside. Peel and slice the remaining apple into ¼-inch-thick wedges. Place the apple top, stem side down, in the center of the pan. Arrange the apple wedges overlapping around it in a ring.
3. In a small saucepan, combine the butter, brown sugar, boiled cider (or apple juice concentrate), cinnamon, and corn syrup. Heat over low heat, stirring until the sugar dissolves and the mixture is smooth. Pour about ½ cup of this syrup over the apples in the pan. Set the remaining syrup aside.
4. Make the cake batter: In a large bowl, beat the oil, brown sugar, boiled cider (or concentrate), eggs, cinnamon, ginger, cloves, and salt together on medium speed for 2 minutes.
5. Add the flour and baking soda, then stir until just combined. Fold in the chopped apple and nuts (if using).
6. Carefully spoon the batter over the apples in the pan, spreading it evenly without disturbing the fruit arrangement. Smooth the top.
7. Bake for 50 to 55 minutes, until a toothpick inserted near the center comes out clean.
8. Remove the cake from the oven. Run a thin spatula around the edge to loosen it. Let it cool in the pan for 5 minutes, then invert it onto a serving plate so the apple topping faces up. Scrape any remaining caramel from the pan and spread it over the cake.
9. Reheat the reserved topping. If the butter separates, add a teaspoon of water at a time and stir until it comes back together. Pour the warm sauce over the cake.
10. Serve warm or at room temperature, with whipped cream if desired. Store leftovers in the refrigerator for up to 1 week; reheat slices in a 350°F oven for 10 minutes before serving.