In a saute pan, melt the butter on medium heat. Add the apples, brown sugar, and salt. Mix well and cook down for 6 - 8 minutes. Stir often - you want the sugar to dissolve and the apples to soften. Let cool and set aside.

In an electric mixer, cream the butter and sugar. Beat until light and fluffy - 4 - 5 minutes. Next, add the eggs one at a time beating after adding each one. Finish by adding all the eggs and you will probably need to scrape the sides as you go.

Separately, combine the flour, baking powder, salt and cinnamon in a bowl. Now, add the dry ingredients to the cream butter and sugar mixing well. Finish making the cake by pouring in the apples with all its liquid into the batter. Mix until just incorporated.

Pour the batter into a prepared skillet making sure it is evenly distributed. Bake in a 350 degree oven until the top is golden brown - 30 - 35 minutes. Let cool completely.

In the electric mixer cream the butter and confectioners sugar until light and fluffy - 4 - 5 minutes.

Meanwhile, in a microwaveable dish, melt the caramels in the microwave on 15 - 20 second bursts. They burn real easy so cook slowly. They do not take long to melt. They also cool quickly and harden. So let rest for a few seconds, and then, add to the frosting and mix well. Finish by adding the cream and vanilla and mix.

The last step is to add the frosting on top of the cooled cake. You can garnish with sea salt if you like.

Serve and enjoy!