| 1 | For the topping, melt 1 teaspoon butter in heavy skillet. |
| 2 | Add apples and saute until caramelized. |
| 3 | About 3 minutes. |
| 4 | Combine remaining 3 tablespoons of butter and brown sugar in a small saucepan and heat until blended. |
| 5 | Butter a 10 inch pan and spread brown sugar mixture in bottom. |
| 6 | Arrange apple splices in pan in concentric circles. |
| 7 | Set aside. |
| 8 | For cake, preheat oven to 350. |
| 9 | Cream butter and sugar until fluffy. |
| 10 | Add eggs and beat until light. |
| 11 | Add vanilla. |
| 12 | Add dry ingredients alternately with milk, mixing to combine. |
| 13 | Spread batter evenly over apples. |
| 14 | Bake until cake springs back when touched. |
| 15 | About 1 hour. |
| 16 | Let stand 10 minutes and invert onto cake plate. |
| 17 | Let cool. |
| 18 | Serve slightly warm. |
