Instructions

1. Preheat the oven to 350 degrees F. Line a 9-inch baking pan with parchment paper, and spray with nonstick cooking spray. Shingle the sliced apples into the bottom of the pan, in a single layer. Set aside.
2. Make the caramel: place 3/4 cup of the granulated sugar in a small pan along with the 2 tablespoons of water, and a pinch of kosher salt. Whisk to combine. Cook over medium heat for about 5 minutes until the sugar is dissolved and the mixture turns a golden-amber color. Pour the caramel evenly over the arranged apples.
3. Make the cake batter: In a large mixing bowl, combine the melted Kerrygold Salted Butter and remaining sugar. Whisk very well to combine, about 2-3 minutes. Add the eggs to the bowl, whisk well, then add the milk, and stir to incorporate fully.
4. To the bowl, add the flour, salt, baking soda, baking powder, and ground cinnamon, allspice, and cloves. Use a rubber spatula to gently fold in the dry ingredients until the batter fully comes together (check for pockets of flour at the bottom of the bowl).
5. Bake the cake for 1 hour. To check for doneness, insert a toothpick into the center of the cake. It should come out clean and feel very warm. Allow the cake to cool for 10 minutes. Run a knife around the edges of the pan to make sure that the cake doesn’t stick. Place a large plate, platter, or small baking sheet on top of the pan, and flip with confidence. Remove the parchment paper, and allow the cake to cool slightly before serving. Serve with vanilla ice cream, creme fraiche, whipped cream or yogurt.