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1
Arrange a rack in the center and preheat the oven to 350 degrees F. Grease an 8-inch round cake pan.
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2
In a medium bowl, whisk together 1/4 cup of the granulated sugar, the brown sugar, and cinnamon.
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3
Melt 2 tablespoons of the butter in a large frying pan.
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4
Add the apples and lemon juice and toss to coat evenly.
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5
Add half of the sugar mixture and cook until the sugar melts and the apples begin to soften, about 4 minutes.
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6
Transfer the apples to the prepared cake pan.
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7
Spread out the slices in a decorative way and sprinkle with the remaining sugar mixture; set aside.
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8
Cream the remaining 6 tablespoons of butter and the remaining 1/2 cup granulated sugar in the bowl of an electric stand mixer until light and fluffy.
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9
Add the egg and vanilla extract; beat until well combined, scraping the sides of the bowl as needed.
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10
Combine the flour, baking powder, and salt in a bowl.
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11
With the mixer on low speed, add the flour mixture to the butter mixture in three batches, starting and ending with the flour and alternating with the milk.
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12
Mix until well combined.
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13
Spoon the batter over the apples in the cake pan, spreading to smooth.
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14
Bake the cake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
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15
Let cool on a wire rack for 20 minutes.
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16
Run a knife around the edge of the cake and invert onto a rimmed platter.
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17
As the cake cools slightly, whisk together the heavy cream, powdered sugar, and bourbon until soft peaks form.
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18
Spoon over warm pieces of cake.
