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<\/p>\nEarly fall is hands down my favorite time of year. Here in the Pacific Northwest, the nights turn cool and crisp while the days are still warm and summer-like. The shift in the sun\u2019s position softens the light and casts shadows that are just a little bit longer and a little bit darker. It\u2019s time to start slowing down after a busy summer of gardening and preserving. It\u2019s time to relax in the yard and enjoy the last bits of blue sky before the rainy winter season sets in.<\/p>\n
Fall also means that the apple crop is ready. Everyone seems to grow apples here in the Gorge. From Elstars to Cameos, Braeburns to Galas… there are so many varieties to choose from, it’s no wonder that I always end up with way too many apples on my hands.<\/p>\n
Apple desserts are among my favorites and there\u2019s nothing better than a caramel apple or apple donut from one of the local fruit stands. In this recipe, I combine the two into an incredible apple upside down cake. The bottom, er, top of the cake comes out with a fantastic caramel glaze and the apples that top the cake are cooked to perfection. Serve this cake with a mug of hot coffee and enjoy!<\/p>\n
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To start, add \u2153 cup of butter, \u2154 cup brown sugar and \u00bd teaspoon cinnamon to a cold cast iron skillet or cake pan. I use a 10 inch cast iron skillet to make this cake, but a 9 inch round cake pan would work too. Place in the oven and set to 400 deg F.<\/p>\n
While the oven and skillet are heating up, prepare your batter and apples. For the apples, wash, core and slice into \u00bc in wedges. Set aside. In a mixing bowl, add \u00bd cup canola oil and one cup of white sugar. Mix until fluffy. Add room temperature eggs, one at a time, making sure the first egg is fully incorporated before adding the second. Add vanilla. In a separate bowl, mix 1 \u00bd cups of all-purpose flour, 1 teaspoon of baking powder, \u00bc of baking soda, \u00bd teaspoon of salt, 1 teaspoon of cinnamon and \u00bc teaspoon of nutmeg. Add half the flour mixture to the egg and sugar mixture and incorporate. Follow by adding the buttermilk, then remaining flour mixture. Mix until just combined.<\/p>\n
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When the oven has come to temperature, very carefully remove the hot skillet from the oven. Swirl the hot butter and sugar mixture in the pan so that it evenly coats the bottom. Overlap sliced apples in a decorative pattern in the bottom of the skillet. I like to layer apples in a clockwise pattern around the outside edge of the pan followed by a counterclockwise pattern to fill in the center of the pan. Make sure to not touch the hot butter\/sugar mixture when layering your apples. I encourage you to really load on the apple slices. The more apples, the better in this cake.<\/p>\n
Next, pour batter over apples and spread out evenly. Bake in the middle rack of your oven at 400 deg F for 22-25 minutes or until cooked through. Test the cake for doneness by inserting a toothpick into the middle of the cake. If it comes out clean, then the cake is done. Let the cake rest for five minutes before inverting it onto a platter or large plate. Let cool for at least 15 minutes before serving.<\/p>\n
Tip! Place a sheet of parchment paper on the lower rack of your oven while this cake bakes. This will catch any drips that may come from the cake during the baking process.<\/p>\n
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