In a skillet, make a dry caramel with the 3/4 cup (180 g) sugar. When the caramel turns a nice golden color, pour it into the bottom of your cake pan.

Peel the apples and cut thick slices from the center. Arrange the slices in a single layer on the bottom of the pan, then cut the remaining apple into cubes and set aside.

Melt the butter in a bowl and let it cool. In a stand mixer bowl, beat the eggs and 3/4 cup (150 g) sugar on high speed for about 3 minutes, until the mixture is pale yellow and very fluffy. Add the cooled melted butter and continue beating on high for 1 minute.

Reduce the mixer speed to low and add the flour, baking powder, and salt. Increase the speed and beat for 1 minute. Gently fold in the diced apples.