This idea was in our paper, and it struck me: why not? We make pineapple upside down cake, after all, why not apple? There was a recipe, but of course I changed it, because that's what I do, to suit my mood, available ingredients, whatever I need to suit. Anyway, there wasn't much left this morning, and my husband, ever the helpful soul, cleaned out the serving dish for me. You knew that would happen, didn't you? He commented that it was like apple pie, only better, because it had a better base to it.
APPLE UPSIDE DOWN CAKE
1 stick unsalted butter, melted
3 to 4 small to medium apples, about 1 pound
1 tbsp cinnamon
1 tbsp sugar
1 cup flour
1 cup sugar
1 tsp baking powder
1-1/2 cups chopped walnuts or pecans
Generously grease a 9" round cake pan. Peel, core and slice the apples, stir them with the cinnamon and 1 tbsp sugar. Spread them evenly in the bottom of the pan (mine were about an inch deep). Mix the flour, 1 cup sugar, baking powder, egg and melted butter, and stir in the nuts. The batter will be stiff. Spread over the apples, and bake at 350 for 35 to 40 minutes. Cool for 15 minutes, then invert onto a serving plate. Serve with whipped cream or ice cream warm or cool. Be prepared to have none left. No, I didn't get to try this, because it was just that good.