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1
Preheat oven to 350F.
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2
Spray bottom of 9-inch-diameter springform pan with nonstick spray.
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3
Line bottom with foil; spray foil.
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4
Wrap outside of pan with foil.
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5
Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
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6
Add apples; sprinkle with 1 tablespoon sugar.
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7
Saute apples until almost tender and beginning to brown, about 6 minutes.
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8
Sprinkle with 3 tablespoons sugar.
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9
Increase heat to high and toss until sugar melts and apples are deep brown, about 4 minutes.
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10
Pour apple mixture onto large plate (do not clean skillet).
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11
Melt 4 tablespoons butter in same skillet over medium-high heat.
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12
Add 3/4 cup sugar and cook until mixture is deep golden brown, stirring often, about 7 minutes (mixture will be grainy).
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13
Add cream and vinegar (do not stir).
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14
Cover skillet, reduce heat to medium-low and simmer without stirring until most of caramel bits dissolve, about 8 minutes.
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15
Uncover and whisk until sauce is slightly thick, deep brown and reduced to generous 1 cup, about 3 minutes longer.
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16
Pour caramel sauce into small saucepan.
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17
Spread 3 tablespoons caramel sauce over bottom of prepared pan.
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18
Arrange apple wedges side by side, rounded side down, in caramel in 2 concentric circles.
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19
Sift flour and next 6 ingredients into bowl.
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20
Beat 6 tablespoons butter and 1 cup sugar in large bowl to blend (mixture will be grainy).
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21
Beat in eggs 1 at a time, then vanilla and 1/4 cup caramel sauce.
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22
Beat in half of dry ingredients, then sour cream, then remaining dry ingredients.
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23
Spoon batter evenly over apples.
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24
Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes.
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25
Cool cake in pan 5 minutes.
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26
Cut around cake; remove pan sides.
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27
Cool cake 15 minutes longer.
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28
Place platter atop cake; invert cake onto platter.
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29
Remove pan bottom and foil.
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30
Replace any dislodged apples.
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31
Rewarm remaining caramel sauce.
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32
Serve cake warm or at room temperature with sauce.
