Step 1: Prepare the Pan

1. Preheat the oven to 350°F (177°C).
2. Spray a 9-inch round cake pan with nonstick spray and line the bottom with parchment paper. Spray the parchment lightly.

Step 2: Make the Topping

1. In a medium saucepan over medium-low heat, combine butter, brown sugar, cinnamon, and nutmeg.
2. Stir constantly for 3–4 minutes until the mixture becomes creamy and bubbles lightly.
3. Pour the caramel mixture into the prepared cake pan and tilt to spread evenly.
4. Arrange the apple slices in a circular pattern over the caramel, pressing them lightly into the mixture.

Step 3: Make the Cake Batter

1. In a small bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the maple syrup and vanilla extract.
4. Gradually mix in half the dry ingredients until just combined. Add the apple cider, then mix in the remaining dry ingredients.
5. Fold in the diced apples gently, ensuring even distribution.

Step 4: Assemble and Bake

1. Carefully pour the cake batter over the apples in the pan. Use a spatula to spread it evenly, avoiding disturbing the apple arrangement.
2. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Invert

1. Let the cake cool in the pan for 5 minutes.
2. Place a serving plate over the pan and carefully invert to release the cake. Remove the parchment paper and reposition any apples that may have shifted.

Step 6: Serve and Enjoy

• • Allow the cake to cool to room temperature before slicing. Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.