Caramel Apple Cake

1. Prepare Cake:

   Preheat oven to 350°F. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.

2. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.

3. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).

4. Prepare Apples:

   Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).

5. Finish Cake:

   Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce (recipe below); serve with remaining sauce.

Apple Brandy-Caramel Sauce

Bring 1/2 cup firmly packed light brown sugar, 1/4 cup unsalted butter, 1/4 cup heavy cream, and a punch of table salt to a boil in a small saucepan over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 Tbsp. apple brandy. Whisk in 1 Tbsp. powdered sugar; cool 15 minutes before serving.