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1
Preheat the oven to 350 degrees F.
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2
Butter a deep (at least 2 inches) 9-inch round cake pan.
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3
In a medium saucepan, melt 4 tablespoons of the butter.
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4
Add the brown sugar and maple syrup and stir over medium heat until the sugar bubbles.
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5
Remove the pan from the heat and stir in the apples, nuts, lemon juice, cardamom and a pinch of salt.
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6
Spread the mixture over the bottom of the prepared cake pan.
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7
In a medium bowl, whisk together the flour, baking powder and 1/4 teaspoon of salt.
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8
Set aside.
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9
In a mixer fitted with a paddle attachment, beat the remaining 8 tablespoons of butter just until smooth.
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10
Add the granulated sugar and beat on medium speed until light and fluffy, about 2 minutes.
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11
Add the eggs, 1 at a time, and beat until incorporated.
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12
Mix in the vanilla.
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13
Reduce the mixer speed to low and add the flour mixture to the batter in 3 parts alternating with the buttermilk in 3 parts.
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14
Mix until the ingredients are just combined.
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15
Turn off the mixer and finish mixing the batter by hand with a large rubber spatula until the flour is fully incorporated.
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16
Drop the batter by spoonfuls onto the apple-nut mixture and spread to fill the pan.
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17
Don't worry if the layer of batter is uneven; it will even out during baking.
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18
Slide the cake into the oven and bake until golden and the center springs back when lightly touched, about 35 minutes.
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19
Let the cake cool on a wire rack for about 5 minutes, then flip the pan over onto a serving plate.
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20
Let the cake sit upside down for a moment, then pull the pan away.
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21
Serve warm or at room temperature.
