1. For the topping, melt 1 teaspoon butter in heavy skillet. Add apples and saute until caramelized. About 3 minutes.

2. Combine remaining 3 tablespoons of butter and brown sugar in a small saucepan and heat until blended.

3. Butter a 10 inch pan and spread brown sugar mixture in bottom. Arrange apple splices in pan in concentric circles. Set aside.

4. For cake, preheat oven to 350. Cream butter and sugar until fluffy. Add eggs and beat until light. Add vanilla.

5. Add dry ingredients alternately with milk, mixing to combine. Spread batter evenly over apples.

6. Bake until cake springs back when touched. About 1 hour.

7. Let stand 10 minutes and invert onto cake plate. Let cool. Serve slightly warm.

Yield: 10 servings