Behold! One of many apple-related recipes coming your way. It’s fall which means it’s apple baking season. Apples are available all year round, but fall baking with apples just seems so right. I’m here to tell the tale of my first attempt at an upside down cake. The story is short and simple: it’s so good! That’s all, your turn.
Source: Adapted from Martha Stewart Everyday Food
10 T. unsalted butter, room temperature
1/2 cup packed light-brown sugar
2 apples, Empire, Gala or Granny Smith, each peeled, cored, and sliced into wedges
1 T. fresh lemon juice
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup milk
Preheat oven to 350 degrees
1. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
3. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
4. Spoon batter over apples in pan; smooth top.
5. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes (check around 45 minutes since all ovens cook differently). Cool cake in pan on a wire rack, at least 30 minutes. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.