Apple Cinnamon Upside Down Cake

A nice alternative to apple crisps and pies this fall. They suggest using firm apples like Empire or Gala.

APPLE CINNAMON UPSIDE DOWN CAKE

10 tablespoons unsalted butter, room temperature

1/2 cup packed brown sugar

3 apples (about 1 1/2 pounds), peeled, cored and sliced into 8 wedges

1 tablespoon fresh lemon juice

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (I used Penzeys Ceylon)

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

Preheat oven to 350. Coat bottom and side of 9" round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In medium bowl, toss apples in lemon juice, arrange in prepared pan in two concentric circles (you may not use all of them). In medium bowl, whisk together flour, baking powder, salt and cinnamon, set aside. With an electric mixer, beat remaining 8 tablespoons butter with sugar until light and fluffy. Add eggs and vanilla, beat until incorporated. With mixer on low, alternately add the flour mixture in three parts, and the milk in two, beginning and ending with the flour mixture. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in cake pan on wire rack, at least 30 minutes and up to 6 hours. To serve, run a knife around edge of pan and invert cake onto a rimmed platter. Serves 8

Everyday Food, #45 September 2007, page 119