Easy And Delicious Apple Upsidedown Cake

Ingredients

3 large apples—peeled, cored, quartered and thinly sliced

1 tablespoon fresh lemon juice

1 cup sugar

3/4 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon apple pie seasoning

Pinch of kosher salt

3 large eggs, at room temperature

1/2 teaspoon pure almond extract

Directions

Preheat the oven to 350°. Spray the bottom and side of an 8-inch springform pan with cooking spray. Cut a piece of parchment paper into a circle to fit the bottom of the springform pan. Spray the paper circle.

In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.

In a small bowl whisk the flour with the apple pie seasoning and salt. 

In the bowl of an electric mixer, beat the eggs with the extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted 10 minutes. Gently fold in the dry ingredients just until incorporated.

Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.

Place the springform pan on a foil-lined baking sheet.

Bake the cake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. 

Transfer to a wire rack and let rest for 15 minutes. Run a thin metal spatula around the edge of the cake to loosen it from the pan edge.

Unmold the cake and turn it over {apple side up} on a serving platter. Cut into wedges when cool.