Apple Upside Cake with Crunchy Oatmeal

Apples and Caramel:
5 medium-sized granny smith apples
1 cup light brown sugar
1 Tablespoon water
1/2 stick unsalted butter

Cake Batter:
1 stick unsalted butter
1 1/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup buttermilk
2 cups unbleached all-purpose flour
2 teaspoons baking powder
Pinch salt


Crunchy Oatmeal Topping:
1/2 stick butter
1/3 cup flour
1/2 teaspoon ground cinnamon
1 1/2 cups light brown sugar
1 cup quick cook rolled oats or oatmeal


Preheat oven to 350°F.

Begin by making the caramel.  In a small saucepan add light brown sugar and water and set over medium heat.  Once simmering and completely dissolved, add butter and swirl pan to completely incorporate.  Pour into a 9-inch cake pan.  Peel apples and cut off three cheeks from each apple.  Layer apples (round side down) in a shingled pattern in the caramel.

In a stand mixer fitted with the paddle attachment, make cake batter by creaming butter and sugar until pale yellow.  Add the vanilla, then add the eggs one at a time.  Finally, incorporate butter milk until nice and smooth.  Sift in flour, salt and baking powder and mix just until you have a consistent cake batter.  Pour onto apples using a spatula to fill all the gaps between the apples.  Smooth out with the spatula and place in the oven.  Bake cake on a tray to catch any of the caramel and juice that may bubble over slightly.  Bake for 1 hour and 10 minutes or until golden on top and the center bounces back when gently pressed.

Prepare the crunchy topping by cutting butter into the mixture of flour and cinnamon.  Fold in sugar and oatmeal and mix well in a large bowl.  Lay out on a sheet tray and bake in the oven for 30 minutes until golden and crunchy.   You can bake it at the same time as the cake on a lower rack.

When cake is done remove from oven and run a knife around the edge.  Invert onto a plate and crumble crunchy oatmeal topping on top.

Yield: 1 x 9-inch cake

Recipe compliments of Tyler Florence.