Apple Honey Upside Down Cake

1 1⁄2 c all-purpose flour
1 t kosher salt
2 t baking powder
1 1⁄3 c sugar
1⁄3 c honey
2 eggs
1⁄2 c (1 stick) unsalted butter, melted, plus 4 T, room temperature
1⁄4 c whole milk
2 t vanilla
3-4 firm apples, like Granny Smith, peeled, cored, and sliced into 1⁄2” thick wedges
Vanilla ice cream or whipped cream for serving

Preheat oven to 350 degrees.

Spray a 9”round cake pan.

Whisk together the flour, salt, and baking powder in a medium bowl.

In another medium bowl, whisk together 2⁄3 cup of sugar, honey, eggs, melted butter, milk, and vanilla. Add the egg mixture to the flour mixture and whisk until just combined.

In a small heavy saucepan, add the remaining 2⁄3 cup sugar and 3 tablespoons of water and stir together. Cook over medium high heat, swirling the pan occasionally until mixture is amber, about 5 minutes. Remove from the heat and stir in the room temperature butter. Remove pan from the heat and pour caramel into the prepared pan.

Arrange apple slices decoratively over the caramel. Spread the batter over the apples. Bake for 45-55 minutes, until cake is golden and a cake tester inserted into the middle comes out with only a few crumbs attached. Remove pan from the oven and allow to cool 10 minutes. Run a sharp knife around the edges. Place a large serving platter over the pan and carefully invert it over the platter. Serve warm with vanilla ice cream or whipped cream.