Apple Upsidedown Cake

• 6 tablespoons butter
• 4 apples, peeled, cored and in 1/2-inch-thick slices
• 3/4 cup dark brown sugar
• 1 teaspoon cinnamon
• 3/4 cup sifted cake flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs, separated
• 3/4 cup sugar

1. Melt four tablespoons of the butter in a heavy skillet.
2. Add the apple slices and saute over high heat five to eight minutes, until the apples are barely tender and just beginning to brown.
3. Remove the apples, draining them well, and reserve.
4. Melt remaining butter in the skillet.
5. Add the brown sugar and one- half teaspoon of the cinnamon and stir over low heat until syrupy.
6. Pour the syrup into a nine-inch round baking pan.
7. Arrange the apples in an attractive pattern over the bottom of the pan.
8. Preheat oven to 350 degrees.
9. Sift the flour, baking powder and salt together.
10. Beat the egg yolks until thick, gradually beating in the sugar.
11. Fold the dry ingredients into the batter.
12. Beat the egg whites until not quite stiffly peaked and fold them into the batter.
13. Spread the batter over the apples and bake for 30 minutes.
14. Unmold unto a large platter and serve warm.

butter, apples, brown sugar, cinnamon, cake flour, baking powder, salt, eggs, sugar

Taken from cooking.nytimes.com/recipes/9903 (may not work)