Apple Pie Upside-Down Cake
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan
- 1 1/2 cups packed light-brown sugar
- 3 tablespoons Calvados apple brandy
- Salt
- 3 whole cinnamon sticks
- 6 medium Braeburn or McIntosh apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream
- Preheat the oven to 375F.
- Butter a 12 x 1-inch round pizza pan.
- Line bottom with parchment paper, and butter parchment; set aside.
- Put 1/2 cup butter, the brown sugar, brandy, and a pinch of salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 2 to 3 minutes.
- Spread mixture into prepared pan.
- Place cinnamon sticks on top.
- Layer with apple rings.
- Use your hands to press apples gently into mixture; set aside.
- Sift flour, baking soda, baking powder, 3/4 teaspoon salt, and the ground cinnamon into a medium bowl; set aside.
- Put remaining 3/4 cup butter and the granulated sugar into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium-high speed until pale and fluffy.
- Mix in eggs, one at a time, and vanilla.
- Reduce speed to low.
- Add flour mixture in 2 batches, alternating with the sour cream.
- Spread batter evenly over apples.
- Bake until cake is golden brown and a cake tester inserted into center comes out clean, about 45 minutes.
- Let cool on a wire rack 15 minutes.
- Invert onto a serving plate.
- The cake can be stored at room temperature, covered, up to 1 day.
unsalted butter, lightbrown sugar, calvados apple brandy, salt, cinnamon sticks, braeburn, flour, baking soda, baking powder, ground cinnamon, sugar, eggs, vanilla, sour cream
Taken from www.epicurious.com/recipes/food/views/apple-pie-upside-down-cake-393110 (may not work)