Instructions

• Preheat the oven to 325°F. Spray a 9-inch round or square pan with nonstick cooking spray; set aside.
• In a medium saucepan over medium heat, melt 1/4 cup butter. Add 2/3 cup packed brown sugar, stir, and bring the mixture to a boil. Remove the pan from the heat and stir in 1/2 teaspoon ground cinnamon.
• Pour the hot brown sugar mixture into the bottom of the prepared pan and spread it evenly. Arrange the 2 medium apples (peeled and cut into 1/2-inch wedges) in a single layer over the brown sugar.
• In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt; set aside.
• In a large bowl or in the bowl of a mixer, beat 1 cup granulated sugar and 1/2 cup softened butter on medium speed until light and fluffy.
• Add the 2 large eggs and 1/2 teaspoon vanilla to the butter-sugar mixture and beat until combined.
• Add the flour mixture to the wet ingredients, alternating with 1/4 cup milk, and beat just until the batter is smooth and combined.
• Pour the batter evenly over the arranged apples and spread gently to cover.
• Bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove the cake from the oven and place the pan on a wire rack. Cool for 15 minutes.
• While the cake cools, make the whipped topping: beat 1 cup whipping cream on high speed until soft peaks start to form, then add 2 tablespoons powdered sugar and beat until the cream is combined and holds soft to medium peaks.
• Run a knife around the edge of the cake to loosen it, place a serving plate over the pan, invert the pan onto the plate, and lift the pan off. Serve the cake warm with the whipped cream on top.