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Apple layer:
2/3 cup sugar
2 tablespoons water
1 tablespoon Cabot Salted Butter
6-7 cups peeled and sliced cooking apples, such as Honeycrisp, Gala, Fuji, Empire or Braeburn
Cooking spray
Cake:
2 large eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 3/4 cups King Arthur Unbleached All-Purpose Flour, fluffed in bag with whisk before measuring
1 tablespoon baking powder
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
1/2 cup vegetable oil

To make apple layer:
1. In large saucepan, stir together sugar and water; cook over medium-high heat, not stirring again but tilting and swirling pan for even cooking, until sugar turns to a deep golden caramel syrup, about 4 minutes (do not let burn and be very careful of extremely hot syrup).

2. Reduce heat to medium-low and add butter. When butter is melted, stir in apples (caramel will clump at first, then dissolve). Cover pan and let apples simmer, stirring occasionally, for 8 to 12 minutes or until apples are tender and translucent but not falling apart. Remove from heat.

3. Place rack in lower third of oven and preheat oven to 350°F. Coat deep 10-inch cake pan, 10-inch cast iron skillet or 7-by-11-inch baking dish with cooking spray. With slotted spoon, transfer apples to prepared dish, leaving juices behind in saucepan. Rapidly boil juices to reduce to thick syrup and pour over apples, spreading everything into even layer.

To make cake:
4. In large bowl, beat together eggs, sugar and vanilla with electric mixer on high speed until pale and creamy, about 3 minutes.

5. Sift flour, baking powder, allspice, nutmeg and salt on top of egg mixture. Gently fold in just until combined. Add yogurt and oil and fold again until completely blended.

6. Scrape batter on top of apples, smoothing into even layer. Place cake on lower rack and bake for 35 to 40 minutes or until cake is golden on top and feels firm when pressed in center.

7. Remove from oven and let stand for 10 minutes. Run knife around outside of cake. Place large serving plate on top and invert both, letting cake drop onto plate. Replace any apples that have stuck to bottom. Serve warm or at room temperature.