You don't even need an oven to create this sweet, moist apple cake.
For the apples:
3 apples (we used Pink Lady, but your favorite apple pie apple will work great)
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
For the batter:
3 large eggs
1/2 cup buttermilk
3/4 cup granulated sugar
3/4 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon brandy
Core apples and slice 2 into 1/8th wedges (about 1/2 inch thick). Dice remaining apple into 1/2-inch chunks.
In a large mixing bowl, whisk eggs, buttermilk and sour cream. Whisk in remaining batter ingredients along with diced apples and set aside.
In a 10-inch cast-iron pan or Dutch oven fitted with lid, melt butter, sprinkle in sugar and caramelize (without stirring), gently swirling pan to create a smooth, tan caramel.
Turn heat to low and carefully lay apple slices in a circular layer, sprinkle with cinnamon and nutmeg, and spread cake batter gently over the top.
Cover and bake cake on stovetop for 45-60 minutes, rotating pan periodically, until a cake tester inserted comes out clean.
Allow to cool slightly before turning out onto a platter. Garnish with a hefty dollop of whipped cream!