Apple Cider Upside Down Cake

Preheat oven to 350F.

Take one stick of butter and cut it so that you have 1/3 cup. That will leave you with 2 tablespoons plus 2 teaspoons for the topping. Set aside the 1/3 cup of butter.

Melt the 2 tablespoons plus 2 teaspoons butter in a 9-inch cake pan. (I just did it in the microwave for 30 seconds on 50% power.) Sprinkle 1/2 cup of brown sugar over the top of the butter.

Peel and slice the apple. I did thin (but not too thin) slices. I wanted them to cook through, but not disintegrate. (About the apple choice: I used Fuji. Granny Smith would be too juicy for this recipe and you may end up with a cake that won’t bake. Gala would be another good choice.) Layer the slices on top of the sugar/butter. (I barely overlapped the apples.) Set aside.

In a large mixer bowl, add the flour, remaining 3/4 cup brown sugar, baking powder, salt, and cinnamon. Mix together and then add the reserved 1/3 cup butter, cider, vanilla, and egg. Beat on medium speed for 3 minutes. Pour over the top of the apples/sugar/butter in the cake pan. No need to grease the sides at all.

Bake at 350F for 40 minutes. My cake needed the full 40 minutes, but I checked it after 35 minutes. Make sure a toothpick inserted in the middle comes out clean.

Let it cool for no more than 5 minutes and then invert the cake onto a serving plate or platter. Run a knife along the edges of the cake to loosen it. I put the plate on top of the cake pan and then flipped the whole thing over. (I was careful to use oven mitts on my hands so no caramelized sugar could drip out and burn me. Good thing I did because one of my oven mitts is now covered in sugar.) It should pop out with ease.

Dive in! This cake is best when still warm. We ate it without letting it cool at all. Very moist, not at all heavy. Perfection.

Enjoy!