Apple Cider Upside Down Cake

By sunshinemom

Ingredients

• 2 T plus 2 tsp butter
• 1/2 cup brown sugar (light or dark)
• 1 medium apple
• *************
• 1 1/3 cups all-purpose flour
• 3/4 cup brown sugar (or white)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/3 cup butter, softened
• 2/3 cup cider
• 1 tsp vanilla
• 1 egg

Details

Servings 8
Adapted from sunshinemom.blogspot.com

Preparation

Step 1

*Preheat oven to 350.
*Cut the stick of butter so that you have 1/3 cup. That will leave you with 2T plus 2 tsp.
*Melt 2T plus 2 tsp butter in a 9-inch cake pan.
*Now sprinkle the 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.
*Set aside. In a large mixer bowl, add the flour, sugar, baking powder, salt, and cinnamon.
*Mix together and then add the 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 350 for 40 minutes. My cake needed the full 40, but I checked it after 35. 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 them. 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 covered in sugar.) It should pop out with ease.
*Then dive in! This cake is best when still warm. We ate it without letting it cool at all.