Prep your Station: Preheat your oven to 175°C (350°F). Grease a 9-inch round springform or cake pan and line the bottom with parchment paper.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and light brown sugar together for 3 minutes until pale, light, and fluffy.
Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate Dry & Wet: In a separate bowl, whisk flour, baking powder, and salt. Gently fold this dry mixture into your butter base in three alternating additions with the milk. Do not overmix! Spread batter evenly into your pan.
Make the Glossy Fruit Crown: In a skillet over medium heat, melt the 3 tbsp butter and 3 tbsp brown sugar with cinnamon and nutmeg. Add the thick apple slices and golden raisins. Simmer gently for 3 to 4 minutes until the apples are tender-crisp and coated in a gorgeous glossy syrup.
Assemble & Bake: Artfully arrange the warm glazed apples and plump golden raisins over the top of your cake batter. Bake on the middle rack for 38–42 minutes until a wooden toothpick inserted into the center comes out clean.
Finish & Serve: Let cool for 15 minutes in the pan, remove the ring, and drizzle generously with warm caramel sauce right before serving!