Caramel Apple Upside-Down Cake

In heavy saucepan, stir granulated sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil; boil vigorously, without stirring but brushing down side of pan often, until mixture is dark amber, 6 to 10 minutes. Remove from heat.

Add lemon juice. Immediately pour caramel mixture into 9-inch (1.5 L) round metal cake pan. Set aside.

Peel, core and slice apples into eighths. In skillet, melt butter over medium heat; cook apples, stirring occasionally, until tender-crisp and golden, about 10 minutes. Arrange, overlapping, in caramel.

Cake: In large bowl, beat butter with granulated and brown sugars until light. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.

In separate bowl, whisk together all-purpose flour, baking powder and baking soda. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spread over apples.

Bake in 350°F (180°C) oven until cake tester inserted in cake comes out clean, 40 to 45 minutes. Let stand on rack for 5 minutes.

Invert serving plate onto pan; turn over and let stand for 5 minutes before gently lifting off pan. Scrape any apples off pan onto cake.

Source : Canadian Living Magazine: February 2010