APPLE UPSIDE DOWN CAKE

Most strikes of genius occur by accident....at least that's what happened to me when I craved making an pineapple upside down cake and couldn't find any delicious ripe pineapples.  So necessity being the mother of invention--had me thinking outside of the box and using apples!   I was not disappointed with the results.

here's the recipe!

• 1/3 cup butter, melted
• 1 cup packed brown sugar
• 3 medium tart apples, peeled and sliced(
• (I used Braeburn)
• 1/2 cup chopped walnuts (optional)
• CAKE:
• 3 tablespoons butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup buttermilk
• 3 tablespoons sour cream
• 1 teaspoon apple brandy or rum, optional

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired.
• Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

enjoy