Caramel Apple Upside Down Cake

I always have an apple dessert for Thanksgiving.  I had already bought a variety of apples when my husband came home with an enormous store bought pie, so I decided to try something different to use up some of the apples I had in the fruit bin.

Recipe adapted from Food Network

Ingredients:

3 tablespoons extra virgin coconut oil

1/3 cup light brown sugar

¼ teaspoon cinnamon

2 ½ cups thinly sliced apples (I used McIntosh and Granny Smith)

Cake-

4 tablespoons butter very soft

1 cup sugar

2 eggs at room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

3 tablespoons cornmeal

1 teaspoon baking powder

½ teaspoon salt

½ cup nonfat milk

Directions:

1. Preheat oven to 350 and grease or spray a 9 inch cake pan.
2. Combine the coconut oil, cinnamon, and brown sugar in a small saucepan.  Heat to melt the coconut oil.  Stir.
3. Scrape the sugar mixture in the base of the pan.  Arrange apple slices on top of the sugar sauce. 
4. To make the cake add the butter and sugar to a stand mixer.  Mix on medium until creamy.
5. Add the eggs and vanilla beat until fluffy for about 2 minutes.
6. Sprinkle in the flour, cornmeal, and baking powder. Mix for 10-20 seconds. 
7. Add in the milk and beat for about a minute scraping down the sides of the bowl first. 
8. Spoon the batter over the apples and smooth the top.
9. Bake for 60 minutes or until a knife inserted in the center of the cake comes out dry.
10. Run a knife along the outer edge of the pan to loosen it from the pan. 
11. Place a plate or pie pan on the cake and invert it.  Tap if it sticks.
12. Rearrange the apple slices if needed. 
13. Let cake cool and enjoy!