Apple-Honey Upside-Down Cake
Yield: Serves 8 to 10
Vegetable-oil cooking spray
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 1/3 cups sugar
1/3 cup honey
2 large eggs
1 stick (1/2 cup) unsalted butter, melted, plus 4 tablespoons, room temperature
1/4 cup whole milk
3 firm tart apples, such as Mutsu, Winesap, or Granny Smith, peeled, cored, and cut into 1/2-inch-thick wedges
Preheat the oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.
In a small, heavy saucepan over high heat, combine the remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir) until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into the prepared pan.
Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until the top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand for 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Apples you eat whole or cook into applesauce are not the same ones you want for this dessert. Choose firm varieties—so they’ll maintain their shape when baked and inverted onto a serving plate that has enough tartness to counter the buttery-sweet caramel.
Recipe courtesy of Martha Stewart.