Grease a 23cm square baking tin with butter and line with greaseproof paper.
Preheat your oven to 180°C.
Heat 200g sugar and 3 tablespoons of water in a pan until melted and amber.
Pour the toffee into the tin and layer with apple wedges, 1/3 orange zest, and cranberries.
Beat softened butter, remaining orange zest, and sugar until fluffy.
Sift flour and bicarbonate of soda together.
Alternately add flour mix and eggs to the butter mix, stirring until combined.
Stir in the milk and vanilla extract.
Pour batter into the tin and bake for 40-50 minutes until a skewer comes out clean.
Invert the cake onto a cooling rack immediately and let cool completely.
Heat 200g sugar and 2 tablespoons water to create a second caramel.
Drizzle caramel onto a clean tin base to create a pattern, set, and place on the cake.