Preheat the oven to 350 degrees F. Grease a cast iron skillet or a 9 x 2-inch round baking dish with butter.

Arrange the apple slices in a fanlike circle pattern all over the bottom of the skillet.

In a medium saucepan over medium heat, combine the maple syrup, butter, brown sugar, cinnamon, and nutmeg. Mix to combine and bring to a simmer. Simmer the sauce while stirring occasionally for four minutes. Remove from heat. Pour half of the mixture over the apples and reserve the remainder for topping the cake at the end.

For the cake, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a large mixing bowl.

In a smaller separate mixing bowl, whisk together the butter, eggs, maple, syrup, brown sugar, and grated apple.

Add the wet ingredients to the dry ingredients and fold together using a wooden spoon or rubber spatula until no more flour is visible.

Pour the batter over the apples and use the back of the spoon to gently spread the batter over the apples until they are all covered.

Bake the cake for 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the skillet for five minutes. Run a butter knife along the edges to gently loosen the cake. Invert on to a serving dish. Top with remaining sauce and let cool slightly before slicing and serving.

Recipe from Homemade Decadence