Serves 8-10
Ingredients:
For topping:
- 1/4 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 2 apples, peeled, cored, and sliced about 1/4" thick
- 1 cup + 6 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup well-shaken buttermilk
Make topping:
Melt butter in a 9-inch skillet or sturdy cake pan* over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar and cinnamon. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then place the apple slices decoratively over the butter mixture and remove from heat.
*I boldly used a regular 9-inch aluminum cake pan over an electric eye on my stove-top, and it didn't scorch or anything. Your mileage may vary.
Make cake:
Put oven rack in middle position and preheat oven to 350 degrees F.
Whisk together flour, cornstarch, baking powder, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes.
Add eggs, 1 at a time, beating well after each addition, then beat in vanilla.
Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined.
Bake cake:
Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly.
Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes.
Cool cake in pan on a rack for 10 minutes.
Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature. read more words!
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