Apple Upside Down Cake
Ingredients
Topping
4 Tbsp (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan
4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
2/3 Cup packed light brown sugar
2 teaspoons juice from 1 lemon
Cake
1 cup flour
1 Tbsp cornmeal (optional)
1 Tsp baking powder
1/2 Tsp salt
3/4 Cup sugar
1/4 Cup packed light brown sugar
2 large eggs
6 Tbsp (3/4 stick) unsalted butter, melted and cooled slightly
1/2 Cup sour cream
1 Tsp vanilla extract
Directions
FOR THE TOPPING:
Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan and set aside.
Adjust oven rack to lowest position and heat oven to 350 degrees.
Halve apples from pole to pole then cut 2 apples into 1/4-inch-thick slices and set aside.
Cut remaining 2 apples into 1/2-inch-thick slices.
Heat butter in 12-inch skillet over medium-high heat.
When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize-about 4 to 6 minutes. (Do not fully cook apples.)
Add 1/4-inch-thick apple slices, brown sugar, and lemon juice.
Continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer.
Transfer apple mixture to prepared pan and lightly press into even layer.
Set aside while preparing cake.
FOR THE CAKE
Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl and set aside.
Whisk sugar, brown sugar, and eggs together in large bowl until thick about 45 seconds
Slowly whisk in butter until combined.
Add sour cream and vanilla whisking until combined.
Add flour mixture and stir until just combined.
Pour batter into pan and spread evenly over apples.
Bake until cake is golden brown and toothpick inserted into center comes out clean- about 35 to 40 minutes.
Cool pan on wire rack 20 minutes.
Place wire rack over cake pan and invert cake pan and wire rack togetherthen lift off cake pan.
Place wire rack over baking sheet or large plate to catch any drips.
If any of the apples sticks to pan bottom, remove and position it on top of cake.
Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.
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