It can’t always be pineapple upside down cake, apples too make a splendid upside down cake. With upside down cakes, I like the batter or cake to be not too dense and heavy. Sometimes I use a sponge cake recipe for upside down cakes.
APPLE UPSIDE-DOWN CAKE
1/4 cup (1/2 stick) butter, melted
3/4 cup light brown sugar, not packed, divided
1 granny smith apple (slice top for ring, and slice rest into 1/4″ thick wedges)
1/4 teaspoon ground cinnamon
1 tablespoon rum
1/2 cup (1 stick) butter, softened
6 tablespoons apple sauce
1 cup light brown sugar, firmly packed
2 large eggs
1 1 /2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 granny smith apple, peeled, cored and finely chopped
1/2 cup coarsely chopped walnuts (remove about 1 tablespoon for use in topping)
Preheat oven to 350 F. Line bottom of a 9 or 10″ round pan with parchment or waxed paper and lightly grease pan and paper with nonstick cooking spray. Prepare topping. Pour melted butter in prepared pan. Sprinkle with 1/2 cup brown sugar. Arrange sliced apples over brown sugar, start with ring in the middle of the pan and fill in with sliced apple wedges around the ring. Sprinkle rest of brown sugar, ground cinnamon, nuts and rum. Set aside.
Prepare the cake. In a large mixing bowl and using an electric mixer, cream butter, applesauce, brown sugar, eggs, salt and spices until smooth and well-blended. Stir in flour and baking soda. Fold in chopped apples and nuts. Spoon batter over apple layer in the pan, and then use a knife or offset spatula to cover. Bake in preheated oven for about 45 to 55 minutes or until wooden skewer inserted in center of cake comes out clean. Cool for 10 minutes before inverting onto a serving dish. Cut in wedges and serve with a scoop of vanilla ice cream. Makes 8 servings.