1. Preheat oven to 350 degrees. Spray inside of 9-inch springform pan with a nonstick spray. Line the bottom with foil and spray the foil with the nonstick spray. Wrap the entire pan with foil.

2. Melt 3 Tbsp of butter in a heavy-bottomed pan over medium-high heat. Add 6 medium, Granny Smith apples that have been peeled, cored, and cut into wedges. Sprinkle with 1 Tbsp sugar and saute until apples are tender and beginning to brown (about 6 minutes).

3. Sprinkle with 3 Tbsp sugar, increase heat to high, and saute until the sugar melts and the apples are a deep brown (about 4 minutes). Remove from heat and allow apples to cool.

4. Spread 3 Tbsp of Shootflying Hill Sauce Company’s Salty Butterscotch Dessert Sauce over the bottom of the springform pan. Arrange apple wedges - rounded side down - in concentric circles over the bottom of the pan.

5. In a bowl, sift 1.25 cups flour, 1.25 tsp cinnamon, 1 tsp baking powder 1 tsp ground ginger, 0.5 tsp ground allspice, 0.5 tsp salt, 0.25 tsp nutmeg, and 0.25 tsp baking soda.

6.In a separate bowl, cream together 6 Tbsp butter and 1 cup sugar. Add 2 eggs, one at a time. Then add 1.5 tsp vanilla extract and 0.25 cups butterscotch sauce. Beat in half the dry ingredients, 0.5 cup sour cream, then the rest of the dry ingredients.

7. Spoon the batter over the apples, and bake 1 hour 45 minutes or until a tester inserted into the center of the cake comes out clean. Cool cake in the pan for 5 minutes. Cut around the cake, remove the sides of the pan, and cool 15 minutes longer. Invert the cake onto a platter and remove the pan's bottom and foil.

Serve cake warm or at room temperature with a drizzle of butterscotch sauce. It's even better the second day!