Preheat the oven to 350 degrees F. Line an 8x8" pan with parchment paper, and spray with nonstick cooking spray. Shingle the sliced apples in the bottom of the pan, in a single layer. Set aside.

Make the caramel: place 3/4 cup of the granulated sugar in a small pan along with the 2 tablespoons of water, and a pinch of kosher salt. Whisk to combine. Cook over medium heat for about 5 minutes until the sugar is dissolved and the mixtures turns a golden-amber color. Pour the caramel evenly over the arranged apples.

Make the cake batter: combine the melted butter and remaining sugar in a large bowl. Whisk very well to combine, about 2-3 minutes. Add the eggs, whisk, then add the milk. Whisk to combine well. Add the flour, salt, baking soda, baking powder, and ground spices to the bowl. Use a rubber spatula to gently fold in the dry ingredients until the batter fully comes together (check for pockets of flour at the bottom of the bowl)

Bake for 1 hour. Insert a toothpick into the center of the cake to check for doneness. It should come out clean and feel very warm. Allow the cake to cool for 10 minutes. Run a knife around the edges of the pan to make sure that the cake doesn't stick. Place a large plate, platter, or small baking sheet on top of the pan, and flip with confidence. remove the parchment paper, and let the cake to cool. Serve with vanilla ice cream, creme fraiche, whipped cream or yogurt.