Preheat the oven to 350ºF. Lightly grease a 9-inch cake pan and line with parchment paper. Set aside.

Remove from the heat and add the heavy cream and flaky sea salt. Whisk until smooth. Add the crushed pecans to the caramel and stir until combined.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Place the diced apples in a bowl with 1 tablespoon brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and 1 teaspoon cinnamon. Toss gently to combine. Set aside.

Sift ¾ cup cake flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon kosher salt into a small bowl. Set aside.

Add 4 tablespoons butter and ½ cup light brown sugar to a large bowl. Use an electric hand mixer to cream the butter and sugar until light and fluffy. Add 1 egg and beat until smooth.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Remove the cake pan from the refrigerator. Pour the diced apples over the caramel and gently press them into the caramel. Pour the batter over the apples and smooth it into an even layer.

Transfer the cake to the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand at room temperature for 10 to 15 minutes. The cake should still be warm to the touch.

Place a large plate over the cake pan and carefully flip the cake onto the plate. Once the cake has been transferred to the plate, carefully peel away and discard the parchment paper. Cut and serve with vanilla ice cream or whipped cream on top. Add a sprinkle of cinnamon on top, if desired. Enjoy!