Apple Upside Down Cake

• 6 tablespoons unsalted butter
• 4 cups apples, preferably Greening or Cortland, peeled, cored and cut into slices 1/2-inch thick
• 3/4 cup dark brown sugar
• 1/2 teaspoon cinnamon
• 3 eggs, separated
• 3/4 cup granulated sugar
• 1 tablespoon apple cider or apple brandy
• 3/4 cup sifted cake flour
• 3/4 teaspoon baking powder

1. Melt four tablespoons of the butter in a heavy nine-inch skillet, preferable cast iron and one that does not have a nonstick surface.
2. The skillet must also have a handle that will withstand oven heat.
3. Add the apple slices and saute over high heat for about eight minutes, until the apples are tender, beginning to brown but still hold their shape.
4. Remove the apples carefully, draining them.
5. Set them aside.
6. They should now be reduced to about two cups of apples.
7. Melt the remaining butter in the skillet.
8. Tip the skillet so the sides are coated with butter.
9. Add the brown sugar and cinnamon and stir over very low heat just until the sugar has dissolved.
10. Spread the sugar mixture evenly over the bottom of the skillet.
11. Remove the skillet from the heat and arrange the apple slices in a pattern over the brown sugar mixture in the bottom of the skillet.
12. Any slices that do not fit into the pattern can be scattered on top of the rest -they will not show.
13. Preheat oven to 350 degrees.
14. Beat egg yolks until thick, gradually adding the granulated sugar and beating till light and lemon colored.
15. Stir in the cider or brandy.
16. Sift the flour with the baking powder and fold into the yolk mixture.
17. Beat the egg whites until they hold peaks but are still creamy-textured and fold them in.
18. Spread the batter over the apples in the skillet.
19. Bake 30 minutes.
20. Unmold the cake onto a large platter and serve while still warm.

unsalted butter, apples, brown sugar, cinnamon, eggs, sugar, apple cider, cake flour, baking powder

Taken from cooking.nytimes.com/recipes/4302 (may not work)