Caramelized Apple Cake

Directions

1. 1
   Bring the egg and butter to room temperature.
2. 2
   Sift together the flour and baking powder.
3. 3
   Set aside.
4. 4
   Leaving the peels intact, cut the apples into fourths, remove the seeds, and cut each fourth into 6 thin slices (24 slices in total).
5. 5
   Put the sugar in a frying pan and cook while stirring on a medium-low until it becomes a rich brown.
6. 6
   Add the apples, shake the pan and flip the apples to coat them completely.
7. 7
   When the apples turn brown on both sides, turn off the heat and let cool.
8. 8
   Using a spatula or chopsticks to mix the caramel is a little difficult, so I just shake and flip.
9. 9
   Line your pan with parchment paper.
10. 10
    Preheat the oven to 180C and set the timer to 40 minutes.
11. 11
    Whip the butter with a whisk until it turns white.
12. 12
    Add the sugar in 4-5 portions and knead into the butter until fluffy.
13. 13
    Beat the egg well, then mix it into the sugar and butter in 5~6 parts.
14. 14
    Don't add it all in.
15. 15
    Add the sifted dry ingredients all at once and mix well until fluffy and no longer powdery.
16. 16
    Add a couple drops of vanilla and knead well.
17. 17
    Arrange the caramelized apples into the pan from Step 6 into a single layer.
18. 18
    Don't add any remaining juice or caramel.
19. 19
    Pour the batter into the pan and smooth the top.
20. 20
    Drop from a few centimeters up 2~3 times to remove any air bubbles from the batter.
21. 21
    Bake for about 35 minutes.
22. 22
    If the surface is nicely browned and a toothpick or skewer inserted in the center comes out clean, it's ready.
23. 23
    When it has cooled, flip the cake out of the pan and onto a plate.
24. 24
    Wrap with plastic and let cool.
25. 25
    It's good while still warm, but it tastes even better if you let it sit in the refrigerator overnight.