Preheat the oven to 175C. Prepare 8" tin by oiling it. The tin should preferably not have a loose bottom as the caramel may leak out during baking. If you don't have the sandwich tin, just wrap the outside with foil.

Peal and cut the apples into slices. In a pan, heat the sugar with butter, salt, vanilla and cinnamon until all combined and slightly tick. It will be about a minute or two.

Pour the caramel onto the bottom of prepared tin and arrange the apples on top.

Beat the butter until light and fluffy. Add sugar and mix until combined.

Add eggs one at a time, then add vanilla and mix well.

In a separate bowl combine the flour with baking powder, cinnamon, nutmeg and salt.

Add part of the flour to the batter and mix. Add milk and mix again. It may look as if the batter is curdling, but don't worry. Add the rest of the flour and fold just to combine the ingredients.

Pour the batter on top of the caramel. Bake for about 1hr 15min (depending on your oven) until toothpick inserted in the middle is dry.

When baked, take out of the oven and let it sit in the tin for about 10-15 min. Then take the plate, cover the top of the tin with it and turn it all upside down. You should be able to remove the tin easily. If that doesn't happen, you can loosen up the sides of the cake by running knife around it.

Let it cool completely before eating.

Enjoy!