Recipe: Flip-Over Apple Cake (apple upside-down cake)

FLIP-OVER APPLE CAKE

"This is very similar to a pineapple upside-down cake - and it's simple to whip up."

1/2 cup (1 stick) unsalted butter (plus more for the pan)
3 small to medium (about 1 pound) apples, such as Golden Delicious or Jonagold
1 tablespoon ground cinnamon
1 cup plus 1 tablespoon sugar, divided use
1 cup flour
1 egg, lightly beaten
1 1/2 cup coarsely chopped walnuts or pecans
Whipped cream or ice cream (optional, for serving)

Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch round cake pan with butter and set aside.

Melt 1/2 cup butter in a small saucepan over medium heat or microwave 1 minute. Set aside to cool.

Peel, core and cut apples into 1/4-inch-thick wedges.

In a bowl, combine cinnamon and 1 tablespoon sugar. Add apple slices and toss to coat.

Arrange the apple wedges in the pan in concentric circles, topping with a second layer.

In a mixing bowl, whisk together flour and 1 cup sugar. Whisk in the egg and melted butter until just combined. (Make sure all the flour is mixed in, but don't overmix.) Fold in walnuts or pecans and continue stirring until smooth; the batter may be stiff. Spread batter over the apples, smoothing the top.

Bake until the cake is golden brown and a toothpick inserted in the center comes out clean.

Cool in pan on a wire rack for 15 minutes. Run a knife around the edge to loosen the cake. Place a plate on top and invert the pan. Remove the pan and replace any apple slides that are still in the pan.

Serve warm, topped with whipped cream or ice cream if desired.

Makes 8 servings
Adapted from source: Dishing Up Vermont by Tracey Medeiros