6 tablespoons (¾ stick) unsalted butter, at room temperature,
plus more for greasing
1 Granny Smith apple, peeled and sliced into 12 pieces
2 teaspoons cinnamon
1 ¾ cups sugar
⅓ cup buttermilk
2 teaspoons vanilla
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Thoroughly butter a 9-inch cast-iron pan and arrange the apple slice in the bottom of the pan, cut-side down. Sprinkle evenly with cinnamon.
In a sauce pan, combine 1 cup sugar with ⅓ cup water and bring to a boil until it turns light brown, about 10 minutes. Swirl the pan but do not stir. Pour over the apples.
In a mixing bowl, cream the butter and the remaining sugar until light and fluffy. On low speed, beat in the eggs and whip until smooth. Sift together the flour, baking powder, baking soda, and salt. Slowly add ⅓ of the flour mixture and alternate between the milk and flour until all of the flour has disappeared. Stir in vanilla and pour on top of the apples.
Bake until the top is golden brown and an inserted toothpick comes out clean, about 30 to 40 minutes. Cool for at least 15 minutes then flip onto an appropriate size plate and dust with Confectioners’ sugar.
If the apples stick when flipping, just pick them up and put them back into place. No biggie.