• Preheat the oven to 350F/177C. Line an 8-inch (20-cm) springform pan with parchment paper and spray the sides with a baking spray.
• In a large mixing bowl, combine the buttermilk, oil, eggs, sugar, vanilla and caramel. Beat the ingredients together on medium to high speed for 2 to 3 minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Sift the dry ingredients into the cake batter. Mix the flour into the batter on low speed for about 1 minute, just until it’s incorporated.
• The apples can be used with or without the peel. Dice the apples into small, pea-sized pieces and place into a bowl. Add the cornstarch and cinnamon and toss the apples until they’re well coated. Add two-thirds of the diced apples into the cake batter and fold them in.
• Transfer the cake batter into the prepared pan and then top the cake with the remaining apples. Bake in the preheated oven at 350F/177C for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and onto a wire rack to cool completely. Do not frost the cake while it’s warm!

Whipped Cream:

• Once the cake is cooled, prepare the whipped cream. Place the chilled heavy cream, sugar and vanilla into a mixing bowl and whisk on medium-high speed for 3 to 4 minutes, until stiff peaks form.

Apple Cake Toppings:

• To assemble the cake, first spread about ½ cup to ¾ cup of prepared apple butter onto the cake. Spread it evenly to the edges. Next, add the prepared whipped cream, creating a heaping pile on top of the cake. Sprinkle the cream with a bit of ground cinnamon and drizzle caramel sauce over the top. Keep the cake refrigerated when not enjoying.