1. Preheat the oven to 350° and grease a 9" round cake pan with cooking spray.

2. In a small saucepan, melt brown sugar, butter and cinnamon over medium heat. Bring to a boil and cook for 2 minutes. Pour caramel into cake pan then layer apple slices on top.

3. In a large bowl, sift together flour, baking powder, cinnamon, salt and nutmeg. In a separate bowl, using a hand mixer or stand mixer, cream butter and sugars until pale and fluffy. Add eggs one at a time, scraping down bowl in between additions.

4. Add 1/3 of dry ingredients, then add half of the milk and stir gently to combine. Add another 1/3 of dry ingredients, then remaining milk and stir. Add remaining dry ingredients and mix until just combined. Scrape bowl to ensure mixture is fully blended.

5. Pour batter over apples and bake for about 45 minutes to an hour, or until a toothpick inserted in the middle comes out clean. Once removed from oven, let cake pan cool for 15 minutes, then invert over cooling rack and let cool completely before serving.

TIP: Place large serving plate on top of cake pan. Using oven mitts or dry towels, with one hand on the bottom of the cake pan and one on the serving plate, hold down tight, then flip the cake in one swift motion. Make sure to flip away from your face to avoid any possible caramel burns. Let the cake sit on the plate for a minute to allow apples to settle before removing cake pan