Peel 4 of the apples, core and slice. You should have approximately 4 cups. Leave one apple reserved for garnish if desired.
Place in the bottom of a lightly buttered or sprayed 8" square baking dish.
For the cake
Melt the butter and milk. Set aside.
¼ cup butter, unsalted, ¾ cup milk, 2% or whole
In a large bowl whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt.
1 ½ cups flour, all purpose, ½ cup sugar, granulated, 2 ½ teaspoon baking powder, ½ teaspoon cinnamon, ground, ¼ teaspoon nutmeg, ground, ½ teaspoon salt, kosher
Pour melted butter and milk into dry ingredients. Using a rubber spatula or wooden spoon, stir until just combined.
Spread cake batter over top of apples.
For the sauce
In a medium bowl mix together brown sugar, flour and salt. Pour boiling water over and stir to combine.
¾ cup brown sugar, dark, 2 tablespoon flour, all purpose, ¼ teaspoon salt, kosher, 1 cup boiling water
While still hot, pour mixture over cake before baking.
If garnishing with sliced apple, core and thinly slice apple and arrange on top after pouring in the sauce. (see instructions and photos above in post)
Bake for 45-50 minutes or until a cake tester comes out clean.
This cake is best served warm. Let it rest for at least 15-20 minutes to allow the caramel to cool and everything to settle. Dust with icing sugar (optional).
Notes
If using regular table salt reduce amount slightly.
This dessert is best served warm.
Cake will keep at room temperature for 3 days and in the fridge for one week.
Any type of apple except Red Delicious work for this recipe.