Ingredients
10tbspunsalted butter
½cuplight-brown sugar,packed
3apples
1tbspfresh lemon juice
1½cupall-purpose flour
1½tspbaking powder
½tspsalt
½tspground cinnamon
½cupgranulated sugar
2largeeggs
1tsppure vanilla extract
½cupwhole milk
Preparation
Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated.
With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
Spoon batter over apples in pan; smooth top. Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
Cool cake in pan on a wire rack for at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
