Apple-Cinnamon Upside-Down Cake

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Here is hat you will need for the current recipe Apple-Cinnamon Upside-Down Cake:

10 tbsp. unsalted butter, room temperature
½ cup packed light-brown sugar
3 apples, Fuji or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
1 tbsp. fresh lemon juice
1½ cups flour
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ cup sugar
2 large eggs
1 tsp. vanilla extract
½ cup whole milk

If you like you can use coconut oil in place of the butter.

Preheat oven to 350 degrees.

Coat bottom and side of a 9-inch round cake pan with 2 tbsp. butter; sprinkle bottom with brown sugar.

In a medium bowl, toss apples with lemon juice.

Arrange the sliced apples in the prepared pan in a concentric circle.

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

With an electric mixer, beat remaining 8 tbsp. butter, granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated.

With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.

Spoon batter over apples in prepared pan making sure top is smooth. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30.

To serve, run a knife around edge of pan, and invert cake onto a large dessert platter.

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