Ingredients:

For the Cake:

Flour and oil spray, for greasing the pan
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons unsalted butter, melted
1/2 cup whole milk
3 large eggs
2/3 cup sugar
5-6  apples peeled, cored, and cut 1/16 thick slices
For the Caramel Sauce:
1/2 cup sugar
3/4 cup heavy cream

Method:

Spray a rectangle loaf pan & line it with parchment (some of the parchment to stick upwards) This will help with lifting up the cake later.
Whisk flour and baking powder in a small bowl until well combined; set bowl aside.

In a medium-sized bowl, mix the milk and the melted butter; set aside.
in a large mixing bowl, add the sugar and eggs, and whisk until the mixture turns glossy.

Whisk in half of the flour mixture until just combined. Whisk in the milk mixture, followed by the remaining flour mixture, until no lumps remain.

Using a large rubber spatula, stir apples into the batter until evenly coated.
Arrange apple slices in the prepared loaf pan. Continue arranging apples in even layers until apples are 1/2 inch from the top; press apples down to evenly distribute.

Place the cake on the middle rack of the oven. Bake for 60 to 70 minutes or until a toothpick comes out clean.

Allow the cake to cool on a cooling rack for at least an hour.

Caramel Sauce:

In a saucepan over medium heat, add sugar and with a fork stir and shake the pan for at least 4 to 5 minutes, the sugar will start to clump up and then finally liquefy.

When the sugar turns a bronze color, add the warm cream and stir constantly.

When you reach the desired consistency, remove the heat.

Slice the cake to the desired thickness and place over the caramel sauce. Bon appétit!