Caramel Apple and Honey Upside-Down Cake

This recipe is adapted from Jew-ish, a cookbook by Jake Cohen, and submitted by Avra Friedfeld of Sharon, Massachusetts, who says, “A delicious cake that was perfect for Rosh Hashanah and our book group meeting!” She also enjoying making it. “It is so much fun to watch the sugar ‘magically’ turn to caramel!”

4 Honeycrisp or other large New England apples, cored and sliced into 8 wedges each

3/4 c sugar

3 T water

16 T butter (2 sticks)

1 c honey

3/4 c buttermilk

2 eggs

1/2 c packed dark brown sugar

1 t vanilla

1 c all-purpose flour

1 c whole wheat flour

2 t salt

1 t cinnamon

1 t nutmeg

1/2 t baking powder

1/2 t baking soda

Whipped cream for garnish (optional)

Preheat oven to 350°F. Line a high-sided 9″ cake pan or springform pan with parchment paper cut to fit, then grease with cooking spray.

Line the bottom of the prepared pan with apple wedges, arranging them in concentric circles, then ‘shingle’ any remaining slices in the center.

In a medium saucepan, combine sugar and water. Cook over medium-high heat, shaking or stirring the pan as needed, until an amber caramel forms, 6-8 minutes. Don’t let the caramel burn! Immediately pour the caramel over the apples in an even layer.

In another medium saucepan, melt the butter over medium heat. Cook, stirring continuously, until browned and nutty in aroma, 6-8 minutes. Pour the melted butter into a large, heatproof bowl and let cool slightly, then whisk in honey, buttermilk, eggs, brown sugar, and vanilla until smooth.

In a medium bowl, whisk together flours, salt, cinnamon, nutmeg, baking powder, and baking soda. Add dry ingredients to wet ingredients and fold until just incorporated. Pour batter over the caramel-coated apples.

Bake 1 hour to 1 hour 10 minutes, until the top is golden and a toothpick inserted into the center comes out clean.

Let cool in the pan for 15 minutes, then run a paring knife around the edge of the cake. Place a plate over the cake pan and invert them together, then lift off the pan and remove the parchment. Let the cake cool slightly, then serve warm.

Top with whipped cream and drizzle with honey, if desired.