Step 1

Core apples and slice 2 into 1/8th wedges (about 1/2 inch thick). Dice remaining apple into 1/2-inch chunks.

Step 2

In a 10-inch cast-iron pan or Dutch oven fitted with lid, melt butter, sprinkle in sugar and caramelize (without stirring), gently swirling pan to create a smooth, tan caramel.

Step 3

Turn heat to low and carefully lay apple slices in a circular layer, sprinkle with cinnamon and nutmeg, and spread cake batter gently over the top (see recipe below).

Step 4

Cover and bake cake on stovetop for 45-60 minutes, rotating pan periodically, until a cake tester inserted comes out clean.

Step 5

Allow to cool slightly before turning out onto a platter. Garnish with a hefty dollop of whipped cream!

Step 6

In a large mixing bowl, whisk eggs, buttermilk and sour cream. Whisk in remaining batter ingredients along with diced apples and set aside.