Apple Upside-Down Cake

An easy recipe for a lazy Sunday morning or a quick and satisfying dessert.



3 T butter

½ c packed brown sugar

2-3 New England apples like Empire, Jonagold, cored and thinly sliced


½ c flour

½ c whole wheat flour

¼ c sugar

1 t baking powder

½ t baking soda

½ t salt

½ t cinnamon

5 T cold butter, cut into pieces

½ c buttermilk (or substitute ½ c milk + 1½ t lemon juice or white vinegar)

Preheat oven to 425°F.

In a cast iron or other ovenproof 10-inch skillet, heat butter over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in a single layer.

Combine dry ingredients in a large bowl. Cut in butter with a pastry knife until mixture resembles coarse meal. Add buttermilk, stirring just until mixture is moistened.

Spread batter over apples, leaving a one-inch border to allow cake to expand.

Bake 25 to 30 minutes, or until cake is golden brown and firm to the touch. Cool in skillet on a rack for three minutes, then invert onto a large plate or cake platter.

Serve warm.