Apple-Cinnamon Upside-Down Cake

Every year around the holidays, my family gets together for pizza with our non-related extended family, the Gislers/Slomans. It is always such a treat to see these wonderful people! This year, we hit up the Stewartville vs. Byron basketball game to cheer the Stewie Tigers and Will on, and then ventured over to the Gisler's house for pizza.

Of course, I eagerly volunteered to bring the dessert. :)

After much time spent figuring out what to whip up, I decided on an upside-down cake, because 1) I have been wanting to make one for quite some time now, and 2) after filling up on pizza, I figured we would want something a little lighter for dessert.

Boy, was this yummy. Even after we devoured four huge pizzas, we still made a huge dent in the cake. All that remains is one little piece! (Which I'm sure will not last long.)

I am already looking forward to next year's get-together! :)

Apple-Cinnamon Upside-Down Cake
Adapted slightly from Martha Stewart (Thanks Martha!)
Serves 12

Ingredients:
1/2 cup unsalted butter, room temperature, plus more for greasing the pan
1/2 cup packed light brown sugar
2-3 large apples (I used 2 Gala), peeled, cored, and sliced
1 tbsp lemon juice
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup skim milk

Directions:
1. Preheat oven to 350 degrees. Grease the bottom and side of a 9-inch round cake pan, then sprinkle the bottom with brown sugar.
2. In a medium bowl, toss the sliced apples with lemon juice, then arrange them in the pan in two concentric circles. You may not use all of the apples.
3. In another bowl, whisk together the flour, baking powder, salt and cinnamon, then set aside.
4. Using an electric mixer, beat the 1/2 cup butter with the granulated sugar until light and fluffy, then add the eggs and vanilla, mixing until incorporated.
5. With the mixer on a low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with the flour mixture.
6. Pour the batter over the apples in the cake pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 45-55 minutes. (It only took about 35 for me, but it might be my oven. I would keep an eye on it!)
7. Cool the cake in the pan at least 30 minutes, then run a knife around the edge of the pan and invert the cake onto a rimmed platter.