There is a bit of a time investment in this case, but I wouldn’t call it difficult to make. The flavors of the apple and vanilla balance nicely with the cinnamon and lemon juice to produce a dessert that is sweet and a bit spicy without being too much of either. My family and I had slices of this cake with coffee and ice cream. It’s a basic combination, but it works very well with this. Enjoy!
10 tablespoons unsalted butter, room temperature (I used Land O’Lakes)
1/2 cup packed light-brown sugar
3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Thanks to Martha Stewart for this apple cinnamon upside down cake recipe.