Heat 2 tbsp. cold butter in a Dutch oven pan, or heavy bottomed saucepan over medium heat. Add apples and saute for about 8 minutes, or until they are somewhat tender. Set aside to cool.

Heat the oven to 350 degrees F. Prepare a 10-inch springform pan by lining the bottom with parchment paper and then spray the entire pan with non-stick baking spray with flour.

Next, scatter with 1/2 cup light brown sugar and the sea salt over the bottom of the prepared baking pan.

In a small bowl, mix together the flour, cinnamon, baking powder, and salt.

With a mixer, beat the softened ½ cup of butter, the remaining 1 cup of packed light brown sugar, Eggland’s Best eggs, heavy whipping cream and vanilla. Then add the dry ingredients and beat until smooth for about 2 minutes.

Spread the cooled apples over bottom of your prepared pan in a pretty circular pattern. Carefully spread the cake batter on top of your apples.

Bake at 350 degrees F. for 40-45 minutes.

Place a serving plate on top of the pan and turn plate and pan over together. Carefully remove pan and parchment paper. If any apples remain in the bottom of pan or on the parchment paper, place them back onto the cake.

Top with salted caramel, and whipped cream if you wish. Serve warm or at room temperature.