Apple Cinnamon Upside Down Cake

Preheat your oven to 350°F (175°C).

Add 3 tablespoons of butter and brown sugar to a 9-inch round cake pan.

Melt the butter over low heat on the stovetop while stirring until bubbly and combined.

Remove from heat and spread the mixture evenly across the bottom of the pan.

Arrange the sliced apples on top of the caramel mixture in a single, overlapping layer.

Sprinkle the cinnamon evenly over the apples.

In a mixing bowl, whisk together flour, baking powder, and salt.

In another bowl, beat the softened butter and granulated sugar until light and creamy.

Add the egg and mix well until combined.

Gradually add the dry ingredients alternately with the milk to the butter mixture, mixing gently until just combined.

Pour the batter evenly over the apples and smooth the top with a spatula.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Run a knife around the edges, then carefully invert the cake onto a serving plate.

Serve warm or at room temperature with milkpak cream on side.