1. Melt 4 tablespoons of butter in a 9-inch cake pan or oven-safe skillet. Add the brown sugar and stir until the mixture is bubbly and syrupy. Remove from heat and let it cool slightly.

2. Thinly slice the apples and arrange them in a circular pattern over the cooled caramel.

3. In a large mixing bowl, cream the remaining 2 tablespoons butter with granulated sugar until fluffy.

4. Add eggs one at a time, beating well. Stir in sour cream and vanilla extract.

5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

6. Gradually mix dry ingredients into the wet ingredients just until combined.

7. Gently pour batter over the apple layer and spread evenly.

8. Bake at 350°F (175°C) for 40–45 minutes or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 5–10 minutes. Place a serving plate over the top and confidently flip. Carefully lift the pan to reveal the glossy apple top.