Place 1/2 cup of butter in a small sauce pan over medium heat and brown. This should take around 5 minutes. You will know it’s done when the foam increases and starts to turn brown itself. Place in the refrigerator so it can cool down slightly. Make sure that it doesn’t sit directly on the glass by placing a towel or hot pad underneath. 

Line the bottom of a 10-inch cake pan with cooking spray and parchment paper then more cooking spray. Preheat the oven to 350 degrees.

Peel and cut the apples into small slices about 1/2-inch wide on the larger end. In a small saucepan, place the butter, cinnamon and 1/4 cup brown sugar over medium heat and once they have combined, add the apples and cream and stir. Place the lid on top of the pan and reduce heat to a slow simmer and cook until the apples have rendered their juices and become soft.

Sift all the dry ingredients together in a separate bowl and set aside. In a standing mixer add the sugar, butter and vanilla together. Add in the eggs one at a time. and whip until it looks like a caramel sauce. Add the flour and milk in three parts alternating between the other. Make sure to scrape down the sides of the bowl. 

Take the caramel apple mixture and place in the bottom of the pan with the sauce. Arrange apples to your liking. Pour the cake batter directly on top of the apples and place in the middle rack of the preheated oven for 55-60 minutes.