Caramel Apple Upside-Down Cake

Instructions

1. 1

   Preheat the oven to 350°F (175°C). In a 10-inch cast-iron or oven-safe skillet over medium heat, melt 4 tablespoons unsalted butter. Add ½ cup packed brown sugar and stir until dissolved and bubbling, about 2 minutes, then remove from heat.

2. 2

   Arrange 3 medium Granny Smith apples, peeled, cored, and sliced ¼-inch thick, in overlapping concentric circles directly over the caramel, pressing them in firmly. This will create a beautiful base for the cake.

3. 3

   In a mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.

4. 4

   In another bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt. Gradually add this dry mixture to the butter mixture, alternating with ½ cup whole milk, beginning and ending with the flour mixture. Mix until just combined.

5. 5

   Pour the batter over the apple layer in the skillet, spreading it gently to the edges without disturbing the apples. Bake at 350°F (175°C) for 40–45 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.

6. 6

   Run a knife around the edge of the cake immediately after removing it from the oven. Let the cake rest in the pan for exactly 5 minutes, then invert onto a serving plate in one confident motion, revealing the apples glazed with caramel. Serve warm.