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Categories:
unsalted butter brown sugar cinnamon nutmeg apples unsalted butter sugar eggs vanilla flour cornmeal baking powder salt milk
Viewed: 46 - Published at: 5 years agoIngredients
- 4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
- 1/2 cup firmly packed light brown sugar
- 1/4 teaspoon cinnamon
- Dash nutmeg
- 2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples)
- 6 tablespoons unsalted butter, very soft
- 1 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup unbleached flour
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Method
- Preheat the oven to 350 degrees F.
- Lightly butter the sides of a 9-inch cake pan (not a springform pan).
- Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds.
- Scrape the mixture into the prepared pan and spread evenly.
- Sprinkle the apples all over and press them down slightly to level them.
- To make the cake, beat the butter and sugar with an electric mixer until creamy.
- Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
- Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds.
- Pour in the milk and beat just until the batter is evenly moistened, about 1 minute.
- Spoon the batter over the apples and smooth the top.
- Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry.
- Run a knife along the outer edge of the cake to loosen it from the pan.
- Place a plate over the cake, then flip it over to invert the cake onto the plate.
- Let the cake cool completely before serving.
