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1
Butter a 10-inch cake pan.
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2
Melt the butter in a large skillet.
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3
Add the apple wedges in an even layer and cook over moderately low heat, turning halfway through cooking, until golden brown, about 8 minutes.
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4
Add the brandy and simmer until the alcohol cooks off, about 3 minutes.
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5
Add the sugar and cook, stirring occasionally, until the apples are browned and the sugar caramelizes to a deep golden, about 12 minutes.
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6
Using a slotted spoon, transfer the cooked apples to the prepared cake pan and arrange them in concentric circles.
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7
Pour the caramel over the apples.
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8
Preheat the oven to 350.
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9
In a medium bowl, mix the buttermilk with the egg yolks and vanilla.
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10
In a large bowl, combine the cake flour, sugar, all-purpose flour, baking powder, baking soda, nutmeg, cinnamon, cloves and salt.
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11
Using an electric mixer, beat in the butter.
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12
Gradually add the buttermilk mixture, beating on low speed until well blended.
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13
Scrape the batter over the apples in the pan and smooth the top.
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14
Bake for about 30 minutes, or until a cake tester inserted in the center comes out clean.
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15
Let the cake cool until warm, then invert onto a large plate.
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16
Cut the cake into wedges and serve with the vanilla ice cream.
