Apple Upside Down Cake

Ingredients:
Apple Bottom
2 apples; use baking apples (McIntosh, Cortland, Granny Smith, or Fiji) thinly sliced, if you like you can peel them first, I left the peel on
4 tbsp butter
1/3 c molasses, or molasses substitute, recipe to follow
1/2 tsp cinnamon
1/3+ c brown sugar

Cake
6 tbsp margarine
1 c granulated sugar
1 tsp vanilla
2 eggs
1 c flour
1 tsp baking powder
4 tbsp cornmeal
3-4 tbsp milk

Directions: 
1. Preheat oven to 350*F.
2. Lightly butter a 9-10 inch pie pan and sprinkle a tablespoon of brown sugar over the bottom of the pan.
3. Slice apples very thin.
4. Melt butter in a large skillet over medium heat.
5. Then add in apple slices and toss to coat the apples completely in butter with a spatula.
6. Then after 1-2 minutes, when the apples have started getting just a little cooked, add in the molasses and cinnamon.
7. Allow to cook for about 5-6 minutes, until the apples have cooked most of the way and the juices have started coming. Set the skillet on an off burner to cool some.
8. Now for the cake batter, soften the margarine in a microwave safe bowl.
9. Then cream together the butter and sugar.
10. Next add in the eggs and vanilla and mix until blended.
11. In a separate bowl, mix together the flour, baking powder, and cornmeal and stir well.
12. Add the dry ingredients to the wet and blend until combined.
13. To finish off the batter, stir in milk. You want the batter to be a thick pour-able consistency.
14. Lay out the apples in the pan on top of the brown sugar.
15. Then spoon 3 or 4 spoonfuls of the juice mixture that was left in the skillet over the apples.
14. The last thing to do before pouring the in batter is to sprinkle about 1/3 a cup of brown sugar, first in the holes where the pan is showing through the apples and then on top of the apples. If you want to be generous and add a little more brown sugar go ahead, it won't affect the recipe negatively.
15. Pour the batter over the apples and gently with the back of a spoon or a rubber spatula spread the batter to the sides without disturbing or moving the apples. Take your time there's no rush.
16. Then bake the cake for about 25-30 minutes depending on your oven. You can stick a toothpick or fork into the center, if it pulls out clean your cake is done.
17. Allow the cake to cool for at least 15 minutes in the pan, but don't allow it to sit much more than 45 minutes because it may become too cool and the caramelized sugar will stick.
18. Run a knife around the pie pan and turn it out onto your serving dish. Place you plate or platter upside down on your pie pan. Then holding both the pan and the plate flip them together so that the pan will be upside down on the plat allowing the cake to fall.
19. Serve now or store at room temperature for up to a day or refrigerate for up to 4.

 Lightly butter a 9-10 inch pie pan, hold the stick of butter and rub it over the pan. Then using your finger rub the pan making it smooth and making sure the entire pan is covered.

Sprinkle 2 tablespoon of brown sugar over the bottom of the pan.

 If you want to can cut off the apple peel but I chose to leave it on. Cut the apples in quarters and then cut out the core. Then thinly slice the quarters. Try to cut them evenly so that they will all have the same cook time.

 Melt butter in a large skillet over medium heat. Note: That in this picture I am unsafely holding the pan with the handle out into the kitchen and not towards the middle of the pan as is safest.

 Then add in apple slices and toss to coat the apples completely in butter with a spatula. Then after 1-2 minutes, when the apples have started getting just a little cooked, add in the molasses and cinnamon.

Allow to cook for about 5-6 minutes, until the apples have cooked most of the way and the juices have started coming. Set the skillet on an off burner to cool some.

 Now for the cake batter, soften the margarine in a microwave safe bowl. Then cream together the butter and sugar.

 Next add in the eggs and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder, and cornmeal and stir well.

 Add the dry ingredients to the wet and blend until combined. To finish off the batter, stir in milk. You want the batter to be a thick pour-able consistency.

 Lay out the apples in the pan on top of the brown sugar. Then spoon 3 or 4 spoonfuls of the juice mixture that was left in the skillet over the apples.

 The last thing to do before pouring the in batter is to sprinkle about 1/3 a cup of brown sugar, first in the holes where the pan is showing through the apples and then on top of the apples. If you want to be generous and add a little more brown sugar go ahead, it won't affect the recipe negatively.

 Pour the batter over the apples and gently with the back of a spoon or a rubber spatula spread the batter to the sides without disturbing or moving the apples. Take your time there's no rush. Then bake the cake for about 25-30 minutes depending on your oven. You can stick a toothpick or fork into the center, if it pulls out clean your cake is done.

 Allow the cake to cool for at least 15 minutes in the pan, but don't allow it to sit much more than 45 minutes because it may become too cool and the caramelized sugar will stick. NOTE: Mine is slightly over done, even I make mistakes. Run a knife around the pie pan and turn it out onto your serving dish. Place you plate or platter upside down on your pie pan. Then holding both the pan and the plate flip them together so that the pan will be upside down on the plat allowing the cake to fall.

Serve now or store at room temperature for up to a day or refrigerate for up to 4.

Enjoy!