Apple Upside Down Cake

Ingredients

• 8 Tbsp unsalted butter, softened
• 1 1/4 cups white, granulate sugar divided
• 1 1/2 pounds Braeburn, Jonagold, or Golden Delicious apples , peeled, quartered, cored, each quarter cut into 2 wedges
• 3/4 cup flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup cornmeal
• 1/2 cup boiling water
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup whole milk
• 1-9-inch cake pan with 1 1/2-inch high sides

Directions

1. Heat your oven to 350 degrees F. Butter the sides of the cake pan, then fit it with a 10-inch round of parchment paper so the paper reaches 1/2-inch up the sides. Butter the parchment paper, too.
2. In a non-stick skillet over medium heat, melt 2 Tbsp butter. Stir in 1/2 cup sugar and let it cook, stirring now and then with a wooden spoon, until the sugar has melted and the mixture is golden brown, about 6 minutes.
3. Add the apple wedges to the skillet and stir gently so the caramel gets evenly worked through the apples. Cover the pan and cook until the apples begin giving off their juices, about 5 minutes. Take off the cover and keep cooking, stirring occasionally, until the apples are tender and the caramel has thickened enough to coat them, about 13 minutes more.
4. Transfer the apples and caramel into your prepared cake pan, spreading everything out evenly.
5. In a small bowl, whisk the flour, salt, and baking powder together, then set it aside. Put the cornmeal in a large mixing bowl, pour 1/2 cup boiling water over it, and stir until combined.
6. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture, then beat until the mixture is smooth and well combined. Beat in the vanilla and eggs.
7. Beat in the flour, salt, baking powder mixture, alternating with the milk. Pour the batter over the apples in the cake pan.
8. Bake at 350 degrees F until the top is golden and a tester inserted in the center comes out clean, about 40 minutes.
9. Let the cake cool in the pan for 5 minutes. Run a knife around the edge to free it from the pan, then carefully turn it out onto a serving plate or dish and peel away the parchment paper. Let it cool for 15 minutes.
10. Serve with vanilla ice cream.