Time for Apple Upside-Down Cake

It's fall, and that means apples. We are currently living sans foodtv. Our satellite plan doesn't provide it. Yes, I feel the loss of inspiration -- BUT this has sent me browsing PBS, and thank goodness for America's Test Kitchen and Cook's Country. My people here at home are feeling the love, too, because tonight's apple cake was inspired by a recent episode whose deliciousness sent me directly to the internet for the printable recipe. I don't think it's up anymore, so I'm probably breaking some sort of internet rules by posting it here, but lets throw caution to the wind, shall we?


There is something so very satisfying about slicing an apple for recipes, I think. It makes me feel like a chef.

1. Core and peel 4 granny smith apples. Cut 2 of them into 1/2 inch slices. Cut 2 of them into 1/4 inch slices.


Here you have 2 choices: you can either bake this in a 10" iron skillet like I did...
or...
you can bake it in a buttered 9" round, 2" deep (make sure it's deep enough!) nonstick cake pan.

If you use the skillet, don't butter it. Do it all in one pan, easy peasy.

If you use the cake pan, butter it. Then brown the apples and add them to the pan. Got it? My directions assume a skillet, since that's what I used.

3. Heat 4 T. butter in your skillet. When the foaming subsides, add the 1/2" sliced apples in a single layer. Let them caramelize (don't stir much!). This takes about 4-6 minutes.


I had to include this picture only because I LOVE BROWN SUGAR and it is another very satisfying thing to do, packing brown sugar. Ahhhhh...


4. Add 1/4" sliced apples, 2/3 c. brown sugar, and 2 t. lemon juice. Stir to coat all pieces, and let this dissolve into a "sauce." Set this aside while you make the cake (or if you're using another cake pan, go ahead and pour it into that buttered pan).


5. For the cake, whisk 1 c. unbleached AP flour, 1 T. cornmeal, 1 t. baking powder, and 1/2 t. salt in a medium bowl. Set aside.

6. Whisk 3/4 c. granulated sugar, 1/4 c. light brown sugar, and 2 eggs together until thick and homogeneous, about 45 seconds. Slowly whisk in 6 T. MELTED butter until combined. Add 1/2 c. sour cream and 1 t. vanilla, whisk until combined. Add flour mixture and mix until just combined. Pour this batter over the apples and spread evenly. Bake at 350 for about 40 minutes ON THE BOTTOM RACK or until a toothpick inserted comes out clean.


7. Cool the pan on a wire rack for 20 minutes. THIS IS VERY IMPORTANT, otherwise your fruit will run all over the place! Let it set. Be patient. :)

8. Run a paring knife around the edges to loosen. Invert the cake onto a plate, and let it sit for another 15 minutes to cool and set.

Enjoy the wonderfulness.