Apple-Walnut Upside-Down Cake

Ingredients

The topping:

• 3 tablespoons plus 1 teaspoon unsalted butter, plus butter for greasing the pan
• 8 small apples, peeled, cored and cut into eighths
• ½ cup light brown sugar

The cake:

• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 ½ teaspoons vanilla
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup ground walnuts
• ½ cup whole milk

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    548 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 82 grams carbohydrates; 4 grams dietary fiber; 54 grams sugars; 6 grams protein; 91 milligrams cholesterol; 268 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to ten servings

Preparation

1. For the topping, melt 1 teaspoon of the butter in a medium-size cast-iron skillet over medium-high heat. Add the apples and saute until caramelized, about 10 minutes. Combine the remaining 3 tablespoons of butter and the brown sugar in a small saucepan and stir over low heat until melted and well blended. Butter a 10-inch pan with 3-inch sides and spread the brown- sugar mixture in the bottom. Arrange the apple slices in the pan in concentric circles. Set aside.
2. For the cake, preheat the oven to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time and beat until light. Mix in the vanilla. In a bowl, combine the flour, baking powder, salt and walnuts. Add the dry ingredients to the egg mixture alternately with the milk, mixing just to combine. Spread the batter evenly over the apples. Bake until the cake springs back when touched in the center, about 1 hour. Let stand for 10 minutes and invert onto a cake plate. Let cool. Serve slightly warm.

1 hour 30 minutes