Upside Down Apple Cake

I can't let apple season fly by without indulging in a few awesome apple treats. I realize I'm a little slow on the uptake (okay, I'm already seeing Christmas cookies on the covers of magazines); but, when you have a baby (toddler; I have to stop saying baby), you're usually late for everything: hair appt. (if you're lucky enough to get one), potlucks (cranky no nap toddler + dish for 38 = late), and family gatherings (they eventually started without us and were making a sweep through the dessert trays by the time we stormed the front doors). Better late than never? Well, I'll let the apple cake speak for itself; and, I'll treat it so lovingly- buttering it up with caramel and then tucking it under a blanket of vanilla infused batter- it will forgive my tardiness. 

Note: Ina Garten's Apple Cake Tatin is the inspiration for this cake; however, I've added butter to the caramel so it mellows the flavor and brings out the nuances of, well, caramel. And, I've fiddled with the batter so that it ends up a bit more voluptuous (no disrespect to Ina; her cake is lovely). 

Upside Down Apple Cake

4 tablespoons unsalted butter, plus extra for greasing the pie dish

1/2 cup packed brown sugar

1/2 teaspoon cinnamon

1 1/2 peeled and cored Granny Smith apples, cut into 12 thick slices (one apple should yield 8 slices)

Cake batter

6 tablespoons unsalted butter, at room temperature

1 cup sugar

2 eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup sour cream

1 cup plus 2 tablespoons unbleached flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Preheat oven to 350 degrees F. Lightly butter a 9 inch glass pie dish.

Combine the butter, sugar, and cinnamon in a small saucepan and boil for 30 seconds. Pour into the prepared dish and spread evenly. Fan 11 apple slices around the dish. Cut the remaining slice in half and place in the center.

In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, then add the vanilla and sour cream. Beat until smooth and fluffy, approximately 2 minutes. Sift in the flour, baking powder, and salt and mix just until incorporated.

Spoon the batter over the apples and gently spread to cover evenly.

Place a baking sheet on the rack below the cake to catch any caramel gone wild. Bake 40 - 45 minutes or until a cake tester comes out clean. Let cool in the dish for 10 minutes, then run a knife around the edges to loosen the cake. Place a large plate over the pie dish, then flip it over to invert the cake onto the plate. Let the cake cool before serving (although I always cut into it while it's slightly warm, because I can't wait). Delicious served with a dollop of whipped cream.