1/2 to 3/4cupHomemade Apple Butter, (recipe linked above)
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!
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.