Topping

• 4 Tbsp unsalted butter - cut into 4 pieces
• 5 Granny Smith or Golden Delicious apples (2 1/2lb) - peeled and cores
• 2/3 cup packed light brown sugar (5.8 oz.)
• 2 tsp juice from 1 lemon

Cake

• 1 cup unbleached all-purpose flour (5 oz.)
• 1 Tbsp cornmeal
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (5.25 oz.) granulated sugar
• 1/4 cup (1.75 oz.) light brown sugar
• 2 large eggs
• 6 Tbsp unsalted butter - melted and cooled slightly
• 1/2 cup sour cream
• 1 tsp vanilla extract

1. Heat oven to 350 deg.
2. Cut half the apples into 1/4“ thick slices. Cut the remaining apples into 1/2” thick slices.
3. Heat the butter in 10“ vertical side saute pan. When foaming subsides add the 1/2” thick apple slices and cook until the apples begin to caramelize, 4-6 min. Add the 1/4“ thick slices, brown sugar, and lemon juice. Continue cooking stirring constantly until sugar dissolves and apples are coated, about 1 min. Remove from heat and set aside while preparing cake.
4. Whisk flour, cornmeal, baking powder, and salt in medium bowl. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous. Slowly whisk in butter until combined. Add the sour cream and vanilla and whisk until combined.
5. Add flour mixture to wet mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit.
6. Bake on lower rack until cake is golden brown and center is set, 55-60 min. in stainless steel pan.
7. Cool pan on wire rack for 30 min. Over smooth surface invert onto wire rack and lift off pan. Place drips and fruit stuck onto pan on top of cake and smooth.
8. Allow cake to cool for 20 min. or longer and then slide onto serving dish.

Serves: 10    Total cook time: 1 hr 15 min.
Source: Cook's Illustrated Sept/Oct 2010