Making this cake is a straightforward affair, reminiscent of the times I’ve spent experimenting with flavors in my own kitchen. Let’s get started:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the diced apples using a spatula.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once the cake is cooled, drizzle the salted caramel sauce over the top and sprinkle with flaky sea salt.

Baking can sometimes feel like a delicate dance between timing and temperature. I’ve learned the hard way that patience is key—let your cake cool completely before adding that luscious caramel topping, or you’ll end up with a drippy mess.