• Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a 6-inch round cake pan with a piece of parchment paper. Lightly grease the pan.

Caramel Apple Layer

• Cut the apple into thinner slices (1/8 to 1/4 inch thick). I don't peel the apple because the skin adds texture, but you can peel if you prefer.
  1 large apple, cored and thinly sliced
• In a small saucepan, add the butter, maple syrup, and brown sugar. Heat over medium-low heat until the sugar has melted and the mix thickens into a loose caramel. This will only take about 3 minutes. Do not overheat, or the caramel will get too hard. Remove the pan from the heat and stir in the cinnamon.
  1 tablespoon unsalted butter, 2 tablespoons pure maple syrup, 2 tablespoons brown sugar, light or dark, 1/4 teaspoon ground cinnamon
• Pour the caramel into the prepared cake pan and smooth out to the edges with a spatula. Arrange the apple slices in a circle (or any pattern you prefer) on top of the caramel. Set aside.

Mini Apple Cider Cake

• In the work bowl of a stand mixer fitted with the paddle attachment, add the sugar, flour, baking powder and soda, salt, cinnamon, and allspice. Mix a couple of times to combine. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter. Otherwise, you can use a hand mixer and a medium mixing bowl.
  1/3 cup granulated sugar, 3/4 cup, plus 1 tablespoon all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice
• Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up and the mix resembles coarse sand.
  3 tablespoons unsalted butter, room temperature
• In a liquid measuring cup, measure the apple cider then add the egg, applesauce, and vanilla. Whisk to combine.
  1/3 cup sparkling apple cider, room temperature, 1 large egg, room temperature, 3 tablespoons unsweetened applesauce, 1 teaspoon vanilla extract
• Turn the mixer on low speed. Slowly drizzle the wet ingredients into the dry until incorporated and no dry streaks remain. It is ok if the batter is a little lumpy.
• Pour the batter over the top of the apples in the cake pan and smooth out to the edges with a spatula.
• Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out mostly clean.
• Cool the cake in the pan set on a wire cooling rack for about 10 minutes - we want the cake to still be warm, but easy to handle, when we invert it onto the serving platter. If the top of the cake has domed a lot, run a serrated knife around the top to flatten it out (pictured in post).
• To remove the cake from the pan, run a knife or offset spatula around the edge of the cake to release it from the pan. Carefully invert the cake onto a serving platter. If the parchment stuck to the apples, carefully remove and rearrange any apples that may have moved. The cake can be served slightly warm or at room temperature.
• The cake can be covered and kept at room temperature for 1 day. After that, cover and refrigerate, and bring to room temperature to serve.