Can't really think you would need a "recipe" Just cut up 2 or 3 apples, add about 2/3 cup brown sugar and maybe 1T water or lemon juice and cook it very slowly at first until the sugar melts and the apples get a but juicy. Cook until the apples get a bit soft....about 10 minutes, put into the bottom of an 8 by 8 pan and top with a little one layer cake...I would probably use a Jiffy mix.
Linda C

This one is wonderful. Karen (Riverrat) posted it last year.

Fresh Apple Upside-Down Cake
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Karen's recipe (Riverrat)

Fresh Apple Upside-Down Cake
Prep: 20 min., Cook: 7 min., Bake: 30 min., Cool: 5 min. Tart apples that hold their shape when cooked, such as Granny Smith, are best for this recipe. A small paring knife makes quick work of peeling the fruit.

3/4 cup butter, softened and divided
2 cups sugar, divided
3 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
1 cup toasted chopped pecans, divided
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup milk

Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden. Add apple slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy. Remove skillet from heat, and sprinkle apple mixture with 1/2 cup pecans. Set aside.
Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and cinnamon; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in remaining 1/2 cup pecans. Spoon batter evenly over apple mixture in skillet.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 5 minutes; invert onto serving plate.

Yield: Makes 8 servings

Southern Living, OCTOBER 2005
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Thanks Ann, that's the one I was looking for.

I made this fresh peach upside down cake. Made just like pineapple upside down. Note: I did not cook the peaches first, and it was yummy .... :)

that apple cake looks incredible. i copied and pasted that one. that just might wind up on my thanksgiving table.

Here's another but you already have good recipes.
LOU

{{!gwi}}