Caramel Apple Upside Down Cake
Serves 8-10

2 Tbsp unsalted butter
1/3 cup brown sugar
3 Tbsp light corn syrup
pinch of salt

3 Granny Smith apples, peeled, cored, and thinly sliced

1 ½ cup flour
1 tsp baking powder
¼ tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
½ cup unsalted butter
1/3 cup sugar
1/3 cup brown sugar
2 eggs
1 tsp vanilla
½ cup milk

Preheat oven to 350°F.

In a small saucepan, heat the first 4 ingredients until brown sugar is dissolved, stirring occasionally. Pour into an 8” round cake pan, and spread evenly.

Lay apple slices in a tight circle around the entire outside of the pan, overlapping each apple slice. Lay apple slices in a smaller circle in the center of the pan, then fill in the rest of the apples so they are evenly distributed. Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.

Beat the butter in a large bowl until fluffy, then add the sugar and brown sugar and beat until well mixed. Add eggs one at a time, mixing well after each addition. Add half the flour mixture, and stir with a spatula just until incorporated. Add the vanilla and milk, and stir until incorporated. Add the last of the flour mixture, and stir until incorporated. Pour batter on top of the apples in the pan, and smooth with a spatula.

Bake in the preheated oven for 35-40 minutes, or until a knife inserted in the center comes out clean. Let cool in pan for 10 minutes. Run a knife around the edge of the pan, then invert onto a plate. Serve warm, topped with ice cream or whipped cream.