Preparation

• Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Gently fold in the chopped apples, ensuring they are evenly distributed throughout the batter.
• Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, and bring to a boil. Reduce heat and simmer for 2-3 minutes until thickened. Stir in a pinch of salt.
• Once the cake is completely cooled, drizzle the warm caramel glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.
• Cut the cake into slices and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.