Upside-down cake came to fame because of canned pineapple, through a 1925 Dole Pineapple contest. It became popular in part because it was easy to make. The same general recipe can substitute other fruits for a different twist. Try navel oranges, raspberries or your favorite fruit. Below is my version with Granny Smith apples.
Ingredients
Instructions
Preheat oven to 350F degrees. In bottom of 10-inch cast iron skillet, spread butter. Sprinkle evenly with brown sugar.
From apples, cut and peel into 1/2-inch slices across the width of apple. Arrange in single layer over the sugar in skillet.
In large bowl, whisk flour, granulated sugar, cornmeal, baking powder and salt. In small bowl, whisk milk, oil, egg, and vanilla until blended. With mixer on low speed, add milk mixture to flour mixture and beat until blended. Increase speed to medium and beat 1 minute. Spoon batter over apples and spread evenly.
Bake for 35 to 40 minutes, or until toothpick inserted comes out clean. Cool in skillet on wire rack at least 10 minutes. Run knife around edges to loosen cake from skillet. Place platter on top of skillet and carefully invert onto platter. Let cool 30 minutes before serving.
http://bakedchicago.com/granny-smith-apple-upside-cake/
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