Apple Upside Down Cake with Spices

  • 3 quarters cup light brown sugar
  • 4 medium Vermont apples, peeled, cored, and sliced one inch thick
  • 1 tsp cinnamon
  • 1 quarter tsp nutmeg
  • 1 and one half cups flour
  • 1 and one half tsp baking powder
  • 3 Tbsp cornmeal
  • 1 half tsp t salt
  • 8 Tbsp plus 4 Tbsp butter at room temp
  • 1 C sugar, plus 2 T for egg whites
  • 4 eggs, separated
  • 1 1/2 tsp vanilla extract
  • 2/3 C whole milk

Preheat oven to 350 degrees. Butter a 9X3 inch round cake pan. Melt 4 T butter in small pan over medium heat. Add brown sugar, cook for 3 – 4 minutes, stirring occasionally until foamy, pour into cake pan and spread evenly across bottom of pan. Arrange apples in concentric circles over topping, set aside. In a bowl, whisk dry ingredients and spices together, set aside. Cream soft butter and 1 C sugar, until light and fluffy. Beat in yolks & vanilla. Add dry mixture & milk alternately in 3 batches, mix until batter is smooth. Beat egg whites in large bowl until frothy, gradually add 2 Tbsp sugar and beat to stiff peaks. Fold egg whites into batter until no white streaks remain. Gently pour batter over apples and spread evenly. Don’t disturb the fruit. Bake 60-65 minutes or until top is golden & toothpick inserted into cake comes out clean. Cool for 2 minutes. Slide paring knife around edge of cake to loosen, place a serving platter over pan and invert cake onto platter. Carefully remove cake pan. Serve with vanilla ice cream.

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