Directions

1. Preheat oven to 350^°F. Grease a 9 x 2-inch round cake pan. (Do not use a pan with less than 2-inch sides.)

For TOFFEE TOPPING:

1. Stir brown sugar, corn syrup and butter in a small saucepan over medium heat until melted and sugar begins to dissolve. Pour into prepared pan. Arrange sliced apples on top of syrup mixture. Sprinkle with toffee bits.

For CAKE:If using cider, heat to boiling in a small saucepan over medium-high heat. (If using apple juice concentrate, do not boil. Omit this step.) Reduce heat and simmer until cider is reduced by half (to 2/3 cup), about 5 to 10 minutes. Set aside to cool. Tip:

1. If using cider, heat to boiling in a small saucepan over medium-high heat. (If using apple juice concentrate, do not boil. Omit this step.) Reduce heat and simmer until cider is reduced by half (to 2/3 cup), about 5 to 10 minutes. Set aside to cool. Tip
2. Mix butter and sugar in a large mixing bowl on medium speed of electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla. Whisk flour, baking powder, cinnamon and salt together. Add to butter mixture in several additions, alternating with cooled cider. Carefully spoon batter over apples.
3. Bake 40 to 45 minutes, until golden and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.
4. *You may substitute 1/2 cup crushed hard toffee candies (such as Werther’s^® Original^®) for the toffee baking bits. To crush, place unwrapped candies in a heavy duty resealable bag and pound with a hammer or mallet until no large pieces remain.