Upside down caramelized apple cake

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups (about 3 small apples) thinly sliced apples
such as courtland, fugi or gala
The cake

6 tablespoons unsalted butter very soft
1 cup sugar
2 eggs room temperature
1 teaspoon vanilla extract
1 cup flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees
Lightly butter the sides of a 9" cake pan (not a spring foam pan)

Combine the butter, brown sugar, cinnamon & nutmeg in a
small saucepan. Stir & bring to a boil & boil for 30 seconds, stirring the whole time. Scrape the mixture into the prepared pan & spread evenly on the bottom. Put the peeled & sliced apples evenly on the bottom of the pan & press slightly to level them.
To make the cake beat the butter & sugar with a electric mixer until creamy. Add eggs & vanilla & beat until very smooth & fluffy about 2 min. Stir the flour, cornmeal, baking powder & salt together then sprinkle over the butter-sugar mix, add the milk & beat just until the batter is evenly moistened about 1 min. Spoon the batter over the apples & smooth the top.

Bake 50 min or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let cool completely before serving.

2 notes: Be careful with the caramelized part as it is very hot & can burn you. Make sure your plate is larger then the cake or you will have a mess when you turn over the cake.

This post was edited by mary3444 on Sun, Apr 7, 13 at 20:01