Fall Apple Cake

Ingredients:

For Topping:

• 3/4 cup brown sugar

• 1/4 tsp. cinnamon

• 2 apples, cut into thin slices

For Cake:

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp. salt

• 1/4 cup brown sugar

• 1/4 cup white sugar

• 1/4 tsp. nutmeg

• 3/4 tsp. cinnamon

• 1/2 cup margarine or butter, cold

• 3/4 cup milk

• 1 egg

Topping instructions:

***This is an upside-down cake.

Grease a 9-inch cake pan. Whisk together the brown sugar and cinnamon, then sprinkle evenly into pan.

Place apple slices in the pan, making sure to keep them in a (mostly) single layer. Set pan aside and begin making the cake.

Cake instructions:

Preheat oven to 375 degrees. Combine all dry ingredients into a bowl and whisk together until well incorporated.

Add the margarine (or butter, if you're using butter) in cubes. Using a pastry cutter, masher, or fork, break down the butter into everything else until the mixture is crumbly.

Beat the milk and egg together, then add slowly to the bowl. Mix until everything is just combined, this may take some elbow grease as mixture will be THICK.

Drop batter by the spoonful into the cake pan, over your topping. Be sure to put even amounts to cover the pan. Gently shake the pan horizontally in order to finish spreading the batter. You can also do this with a spoon but I prefer not to touch it, as the sticky batter can misplace the apples below.

Once the batter is evenly covering the apple topping, place cake pan in oven and bake for 33 to 36 minutes, or until it passes the toothpick test. Place a large plate on top of the finished cake, then flip to reveal the cake on top of the plate, right-side up. Serve warm.