Apple-Cinnamon Upside Down Cake

You'll need a firm but ripe apple for this cake. You could use Empire, Gala or Granny Smith. This old-timey cake makes a nice finish to Sunday supper.

8 tablespoons butter plus 2 more to drizzle over apples
1/2 cup packed brown sugar
juice of half a lemon
3 large apples, peeled,cored and cut into 6ths
1 1/2 cups of flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk

Preheat the oven to 350. Spray a spring-form pan well with cooking spray. Sprinkle the brown sugar and cinnamon over the bottom of the pan. Layer the apples into the sugar, arranging them into a neat circle. Sprinkle the lemon juice over the apples. Melt and pour the 2 tablespoons of butter over the apples. Set aside. In a large bowl with an electric mixer, beat the remaining 8 tablespoons of butter and granulated sugar until fluffy. Add the vanilla and eggs and continue to mix, scraping down the sides of the bowl. Add the baking soda, baking powder and flour. Turn the mixer to low and begin to mix. Slowly pour the buttermilk into the bowl and mix until just combined. Spoon the batter over the apples. Using a spatula, spread the batter evenly over the apples. Bake for 45 minutes or until toothpick comes out clean. Cool cake for 30 min

utes. Run an knife around the edges of the pan to loosen the cake. Invert the cake onto a serving platter and release the sides of the pan. Gently remove the bottom. Serve with whipped cream or ice-cream.