In a small mixing bowl, mix all ingredients except the apples until smooth.
Pour into the bottom of a greased 9 1/2" round cake pan or springform pan.
Arrange sliced apples on top of the caramel.
Cake Instructions
Preheat oven to 350 F.
In a medium-sized bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and allspice.
Beat butter and sugars together in a large bowl until light and fluffy.
Beat in eggs, sour cream, vanilla extract, and lemon zest until blended.
Mix in flour mixture a little bit at a time until just combined.
Spread batter over apples.
Bake for one hour (up to 85 minutes) or until a toothpick comes out clean. Bake time will vary based on your oven and how moist the apples are.
Let the cake cool for five minutes and then carefully invert onto a plate.
Notes
Store the apple upside-down cake at room temperature for up to 4 days. To keep it fresh longer, you could refrigerate it for up to a week. Be sure to let it come to room temperature before serving. Or, ideally, warm in the oven or microwave and serve with ice cream!