You may hear us say this time and time again, but we love Martha Stewart. We kind of aspire to be the West Coast versions of her – minus the prison time of course. You will see us making Martha Recipes over and over again.
Today is Chefanie Wambach’s birthday, thus over the weekend we hosted a 16 person dinner party. (More to come on that later). While it is customary for both of us to do the cooking, I don’t think it is right to bake your own birthday cake, so I asked Wambach what she wanted and she pointed to this recipe – Martha Stewart’s Upside Down Apple Cinnamon Cake from Everyday Food.
Needless to say it was beautiful yet simple and a great way to start a new year! Happy Birthday Chefanie Wambach!!
Apple Cinnamon Upside-Down Cake
1. Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
3. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar and extra 1/3 cup brown sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
4. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
5. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.