HONEY-APPLE CORNMEAL UPSIDE-DOWN CAKE
Makes 1 (10-inch) cake
⅓ cup honey
2 tablespoons unsalted butter, melted
2 small Honeycrisp apples, cored and cut into ⅛-inch slices
¾ cup unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1½ teaspoons lightly packed lemon zest
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ cup fine-ground yellow cornmeal
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground nutmeg
⅓ cup whole buttermilk, room temperature
1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
2. In bottom of prepared skillet, pour honey and melted butter. Place apple slices in a single layer in a concentric circle on top of honey mixture.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla.
In a medium bowl, whisk together flour, cornmeal, cinnamon, baking powder, salt, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating
