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1
Bring the egg and butter to room temperature.
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2
Sift together the flour and baking powder.
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3
Set aside.
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4
Leaving the peels intact, cut the apples into fourths, remove the seeds, and cut each fourth into 6 thin slices (24 slices in total).
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5
Put the sugar in a frying pan and cook while stirring on a medium-low until it becomes a rich brown.
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6
Add the apples, shake the pan and flip the apples to coat them completely.
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7
When the apples turn brown on both sides, turn off the heat and let cool.
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8
Using a spatula or chopsticks to mix the caramel is a little difficult, so I just shake and flip.
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9
Line your pan with parchment paper.
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10
Preheat the oven to 180C and set the timer to 40 minutes.
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11
Whip the butter with a whisk until it turns white.
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12
Add the sugar in 4-5 portions and knead into the butter until fluffy.
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13
Beat the egg well, then mix it into the sugar and butter in 5~6 parts.
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14
Don't add it all in.
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15
Add the sifted dry ingredients all at once and mix well until fluffy and no longer powdery.
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16
Add a couple drops of vanilla and knead well.
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17
Arrange the caramelized apples into the pan from Step 6 into a single layer.
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18
Don't add any remaining juice or caramel.
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19
Pour the batter into the pan and smooth the top.
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20
Drop from a few centimeters up 2~3 times to remove any air bubbles from the batter.
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21
Bake for about 35 minutes.
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22
If the surface is nicely browned and a toothpick or skewer inserted in the center comes out clean, it's ready.
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23
When it has cooled, flip the cake out of the pan and onto a plate.
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24
Wrap with plastic and let cool.
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25
It's good while still warm, but it tastes even better if you let it sit in the refrigerator overnight.
