Inverted apple pound cake

A few apples in the fridge were left unmoved for a week, and everyone wanted to do it instead, and it didn't last until the next morning. The collision of caramel apple chips with non-buff-drinking cakes is as sweet as no burden! I'm very interested in this pound cake without butter and powder, and it's usually mentioned that the pound cake is a lot of butter, that I don't really have much of it in the fridge, and sometimes I'm going to save it, that it's going to be replaced with salad, that it's mainly by the flow of egg fluids, that the egg drops into the mix, that it's going to be absorbed (for the sake of the aroma, I'm still using half the butter), that it's too small in size (the original author also stressed that the cake is going to grow small, or I'm going to wonder if it's cut wrong or the egg drops out) and I'm very disappointed when it's not half the height of a seven-inch angel, and I wonder if it's going to grow tall without the butter, but it's actually a lot tall and beautiful and beautiful! The egg cakes after the oven, when it's hot enough to brush a layer of apple-cooked sugar sauce, when it's hot, because the caramel apples under the cool and the crystals will stick. On the mold (but it can be melted off after a few more minutes), the reverse cake is the apples on it, and if there's caramel sauce on it, it's beautiful. The tissue cut is very delicate, but it tastes like Maphine, but it's much more nuanced than the apples on it