Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 tsp (3g) sea salt
  • 3 large (approx. 1.5 lbs / 680g) Granny Smith apples, peeled, cored, and sliced into 1/4 inch wedges
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 2 cups (250g) all-purpose flour
  • 1 1/2 tsp (7g) baking powder
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Pour the melted butter and dark brown sugar directly into the skillet and spread evenly with a spatula until a smooth, mahogany-colored layer is formed.
  3. Arrange apple slices in a concentric circle pattern atop the sugar, then sprinkle with cinnamon and drizzle with lemon juice.
  4. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
  5. In a separate large bowl, cream the softened butter and granulated sugar until pale and fluffy.
  6. Beat in the eggs one at a time, then stir in the vanilla extract.
  7. Alternately add the dry ingredients and the milk, mixing on low until just combined.
  8. Carefully spread the batter over the apples, smoothing the top with a spatula.
  9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool for 20 minutes before flipping onto a serving plate.