In a saucepan, heat the sugar over medium heat until it melts and turns golden brown.

Remove from heat and stir in the butter, mixing until fully melted.

Slowly add the heavy cream while stirring.

Return to low heat and cook for another 2 minutes until smooth and creamy. Stir in the sea salt.

Set the caramel aside for later.

Preheat the oven to 350°F (180°C).

In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.

Add the melted butter and vanilla extract.

Gradually mix in the flour and baking powder.

Pour in the milk and stir until the batter is smooth and well combined.

Peel the apples and slice them thinly.

Gently fold the apple slices into the batter.

Pour half of the salted caramel into the batter and lightly swirl it in.

Grease and flour a cake pan.

Pour the batter into the pan and bake for 35 minutes.

Test with a knife or toothpick—if it comes out clean, the cake is done.

Let the cake cool before removing it from the pan.

Drizzle the remaining salted caramel over the top of the cake before serving.

Enjoy warm or at room temperature, optionally paired with a scoop of vanilla ice cream.