3 apples, Empire or Gala (about 1½ pounds), each peeled, cored, and sliced into ¼ inch wedges
1 tablespoon fresh lemon juice
1½ scant cups all-purpose flour (cake can be dry, err on the scant side)
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup whole milk
Instructions
Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons
butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange
in prepared pan in concentric circles, overlapping slices
In a medium bowl, combine the flour, baking powder, salt, and cinnamon; set aside.
With an electric mixer, beat remaining 8 tablespoons butter with 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 pan and smooth to make level ( it will be thick). Bake until a knife inserted in the center comes out clean, 40 -45 minutes. Cool cake in pan on a wire rack, at least 30 minutes
Once cool invert cake onto a plate, slice and serve.
Best day prepared. Can store one additional day.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2018/12/apple-upside-cake.html/