for the caramel and apples
4 T butter
3 cups sugar
5T light corn syrup
1 cup heavy cream
4 large golden delicious apples
for the batter
3 cups all purpose flour
2 t baking powder
1/2 t baking soda
1 t salt
1/2 t cinnamon
1/2 cup sour cream
1/3 cup fresh oj
1 T vanilla
1 stick butter
1 1/2 cup sugar
Butter a 9x 3 inch round cake pan. Make the caramel: cook the sugar and corn syrup in a large skillet over medium high head, stirring occasionally until the sugar is dissolved and the mixture is dark amber, 7-10 min.
Reduce heat to med. Carefully add the cream and 4 t butter (it will splatter) and cook, stirring, until combined about 3 minutes.
Remove skillet from heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into prepared pan and set aside until set. About 30 minutes.
Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange pieces skin side down in the pan to from a rind around the edge. Save any pieces that don't fit for later.
Halve the remaining whole apple crosswise and scoop out the seeds with a melon baller or spoon, leaving the stem on. Chop the bottom and any of the leftover quartered apples into pieces and set aside.
Arrange the apple top, stem side down in the center of the pan.
Pre heat oven to 350
Make the batter:
whisk flour, baking powder, baking soda, salt and cinnamon.
Whisk sour cream, oj and vanilla
Using a stand mixer beat the butter and sugar until light and fluffy.
Crack the eggs in one at a time.
Add sour cream mixture
then flour mixture
Spread batter over the apples.
Top with apple pieces.
Bake for 1 hour and 20 minutes.
Invert and serve with reserved caramel sauce.