• Preheat the oven to 350 degrees F.

For the topping

• Add the ½ cup granulated sugar and ¼ cup water to a saucepan over medium heat.
• Cook for 3 minutes, or until the sugar dissolves. Then, continue to cook, without stirring, for 4 minutes, or until the syrup has turned golden.
• Spray the cake pan liberally with cooking spray. Pour the syrup into the cake pan and swirl to cover the bottom.
• While the syrup is cooking, prepare the apples. Be sure to set the mandoline to ¼ inch thick setting and use the protective guide! If not using the mandoline, cut the apple wedges into a uniform size much as possible.
• Arrange the apple slices in a concentric circle over the top of the caramel syrup mixture. Set aside and make the cake batter.

For the cake

• In a large bowl, cream together the butter and sugar. Add the egg yolks and mix until creamy.
• Add the flour, baking powder, and salt to the flour sifter and sift into a small bowl to combine. Or, sift from the sifter into the mixing bowl.
• Start with about ⅓ of the flour and mix well using a hand mixer. Alternate with the milk and end the mixing with the last ⅓ of the flour mixture. Set the cake batter aside.
• Place the egg whites in a clean mixing bowl. Beat with a hand mixer at high speed until stiff peaks form.
• Gently fold the egg whites into the cake batter. Transfer the cake batter to the cake pan, covering the apples and pecans completely.
• Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes on a cooling rack.
• Lay a serving plate on top of the cake pan, then invert the cake on the plate.