Fresh corn delights

ACTIVE TIME: 45 min. TOTAL TIME: 3 hrs., 30 mins. SERVES: 12

13⁄4 cups all-purpose flour

2 tsp. baking powder

2 tsp. pumpkin pie spice

1⁄2 tsp. salt

10 Tbs. butter, at room temp.

1⁄4 cup packed light brown sugar

1 Gala apple, cored, cut into

1⁄8"-thick round slices

3⁄4 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1⁄2 cup milk

1⁄3 cup caramel-flavored topping (from 15.5-oz. cont.)

1 Line bottom of 8"x3" springform pan with round of parchment paper; coat with cooking spray. Wrap bottom and halfway up sides of pan with aluminum foil. Combine all-purpose flour, baking powder, pumpkin pie spice and salt; reserve. In microwavesafe bowl, microwave 2 Tbs. butter in 10-sec. intervals, stirring, until melted; stir in brown sugar until blended. Spread over bottom of pan. Arrange apple slices over butter mixture, overlapping slightly.

2 On medium speed, beat granulated sugar and remaining 8 Tbs. butter until fluffy, about 2 min. On low speed, beat in eggs one at a time, then vanilla extract. Alternately beat in flour mixture and milk until combined. Spread over apples. Bake until toothpick inserted into center comes out clean, 48–50 min. Let cool 1 hr.

3 Run knife around edge of cake. Remove side of pan. Invert cake onto serving plate; remove parchment paper. In microwave-safe bowl, microwave caramel topping in 15-sec. intervals until melted. Spread over top of cake allowing some to drip down side.