Preheat your oven to 350 degrees F. Place the 4 tablespoons of butter into the 9-inch round cake pan and set it in the oven for 3 to 4 minutes, just until the butter melts. Pull the pan out carefully.

Stir the 3/4 cup packed brown sugar and 1/4 teaspoon cinnamon into the melted butter directly in the pan. Use a spatula to spread the mixture into an even layer across the entire bottom. Arrange the apple slices over the caramel in a single, slightly overlapping layer, working from the outside edge toward the center. Set the pan aside.

In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, ginger, and cloves until combined. Set aside.

In a large bowl, beat the softened 1/2 cup butter and granulated sugar together with a wooden spoon or hand mixer on medium speed until pale and slightly fluffy, about 2 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla.

Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Start and end with the flour. Stir after each addition just until the batter is smooth, do not overmix. The batter will be thick.

Pour the batter over the apple layer in the pan. Use a spatula to spread it gently and evenly all the way to the edges, being careful not to disturb the apple arrangement underneath.

Bake for 40 to 45 minutes. The cake is done when the top is deep golden brown and a toothpick inserted in the center comes out clean. Let the cake rest in the pan for exactly 10 minutes, no longer, or the caramel will begin to set and stick.

Run a butter knife firmly around the entire edge of the pan to release any caramel that has climbed the sides. Place your serving plate upside down on top of the pan, then flip both together in one confident motion. Hold them together for 10 seconds before lifting the pan straight up. If any apple slices stick to the pan, simply lift them off and press them back into place on the cake. Serve warm or at room temperature.