Apple Upside Down Cake Recipe
modified from America’s Test Kitchen ^[2]

Ingredients:

Topping

4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan
4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
2/3 cup packed light brown sugar
2 teaspoons juice from 1 lemon

Cake

1/2 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 tablespoon cornmeal
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly
1/2 lowfat Greek yogurt
1 teaspoon vanilla extract

FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.

Cut apples into slices and heat butter in 12-inch skillet over medium-high heat. When foaming subsides 1/2 the apples until they begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add the rest of the apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

FOR THE CAKE: Whisk flour, cornmeal, baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick. Slowly whisk in butter until combined. Add yogurt and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.

Cool pan on wire rack 20 minutes and flip out onto a wire rack.  Let cool completely and serve with ice cream.