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1
Prepare a medium heat fire (350F) in a wood-fired oven, or in a cooker or grill prepared for cooking with indirect heat.
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2
Melt the butter in a 10-inch cast-iron skillet.
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3
Stir in the brown sugar.
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4
Arrange the apple sections in a circular pattern, rounded side down, on top of the sugar.
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5
Use the last section of the apple to fill the center.
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6
Bake in the oven or on indirect heat in a covered grill for 15 minutes.
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7
At this point, the apples should be half-submerged in the syrup and very soft.
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8
While the apples are baking, prepare the batter.
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9
Beat the butter and sugars together in a stand mixer until fluffy and smooth.
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10
Beat in the vanilla, sweet potatoes, and then the eggs, one at a time, until smooth.
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11
Sift the flour, baking soda, baking powder, salt, and spices into a separate bowl.
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12
Add this dry mixture to the batter in thirds until it is incorporated.
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13
Pour in the buttermilk and beat the batter on medium speed for 1 minute.
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14
Pour the batter over the hot apples and their syrup.
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15
Bake in the oven or over indirect heat in a cooker or grill for 35 to 40 minutes, or until the cake is golden and springs back when you push on the center.
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16
Let the cake cool for 5 to 7 minutes, then unmold it onto a large flat platter or plate with a well.
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17
Let stand for 10 to 15 minutes to soak up the syrup.
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18
Cut into wedges and serve slightly warm, with a dollop of creme fraiche or a drizzle of warm caramel sauce.
