Caramel-Apple Upside-Down Cake

 

1/4

cup butter or margarine

2/3

cup packed brown sugar

1/2

teaspoon ground cinnamon

2

medium apples, peeled, cut into 1/2-inch wedges

1 1/3

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

1

cup granulated sugar

1/2

cup butter or margarine, softened

2

eggs

1/2

teaspoon vanilla

1/4

cup milk

• 1 Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray. In 1-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Spread evenly in pan. Arrange apples over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
• 2 In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually add flour mixture alternately with milk, beating until smooth. Spread batter over apples.
• 3 Bake 55 to 65 minutes or until toothpick comes out clean. Cool 15 minutes. Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.