Preheat oven to 320°
Melt the 2 Tbsp. butter in caramel sauce and remove from heat.
Pour caramel sauce into a 9″ non-stick cake pan.
Arrange apples on top of caramel in circles and in center.
In a large, bowl beat the 1/2 cup butter with both sugars, until light and fluffy. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until just smooth.
In a medium bowl whisk together flour, baking soda, baking powder and salt together.
Alternating with buttermilk, add dry ingredients to butter mixture. Start and end with dry ingredients.
Pour cake batter over apples in cake pan and smooth out.
Bake for 35 – 40 minutes, until tester is almost clean.
Cool in pan for 10 minutes then invert onto plate.
This would be great served warm with vanilla ice cream or room temperature with whipped cream.