Apple Upside-Down Cake

Apple Upside-Down Cake
Big Sur Bakery

Ingredients:

For the Apple Butter:

1 vanilla bean

6 apples, peeled, cored, and

   cut into 1/2-inch cubes

Juice if one lemon wedge

1/4 cup apple juice

2 teaspoons freshly grated nutmeg

1/4 cup sugar

*

For the Caramel Apples:

1/4 cup unsalted butter

1 1/4 cups sugar

5 apples, peeled, cored, and 

   each cut into 8 wedges

*

1/2 cup unsalted butter, softened

1 cup packed brown sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon freshly grated nutmeg

1 egg, beaten

1 3/4 cups all-purpose flour

***

Directions:

Begin with the apple butter:  Split the vanilla bean lengthwise with a paring knife and scrape out the pulp with the back of the knife and put the pulp and the pod in a medium saucepan.  Add the apples and a few drops of lemon juice, and the apple juice, nutmeg and sugar.  Cook and cover over medium heat until the apples are steamed soft, 7 to 10 minutes.  Smash the apples with the back of a wooden spoon until the form a sauce.  Cook over low heat, stirring frequently to allow the excess moisture to evaporate, for another 10 to 15 minutes.The apple butter is ready when it becomes thicker and smoother and has a rich tan color.  Let the apple butter cool to room temperature. Remove the vanilla pod.

*

Adjust the oven to the middle position and preheat the oven to 350^F.

*

To make the caramel apples, cream the butter and sugar with an electric mixer fitted with a paddle attachment for 1 to 2 minutes.  Transfer the mixture to a 10 inch cast-iron skillet and cook over medium heat until it caramelizes to a deep golden brown, about 7 to 10 minutes.  Carefully add the apple wedges, transfer the skillet to the oven, and bake for about 15 minutes, until the apples are tender but still retain their shape.  Remove from the oven and let them cool completely in the skillet.  (Leave the oven on.)

*

While the apples are cooling down, prepare the cake batter:
Cream the butter, brown sugar, salt , baking powder, and nutmeg in an electric mixer fitted with the paddle attachment.  Add the egg and 1 cup of the apple butter, and mix to combine.  Add the flour and mix just until incorporated-being careful not to overmix or the batter or the cake will be tough.  Pour the cake batter directly on the caramel apples in the cast iron skillet, and bake for 35 to 45 minutes.  The cake is ready when a skewer inserted in the center comes out clean.  Remove from the oven and let it cool slightly.

*

Using a pair of kitchen towels or oven mitts, invert the cake:  Place a plate that's larger than the skillet over the top of the cake.  Holding the skillet on the bottom, assertively flip the skillet and plate together, inverting the cake onto the plate.  Slowly lift off the skillet.  If any apples stick to the skillet, remove them with a spatula and put them back on the cake.  Let the cake sit for at least 20 minutes before cutting and serving it.   Serves 8 to 10