Whiskey apple upside-down cake

Recipe by:Chef Jammir Gray
Compline Restaurant and Wine Bar, Napa

Ingredients

Whiskey caramel sauce
2 cups granulated sugar
1/2 cup whiskey
6 tbsp. unsalted butter, softened
1/8 tsp. salt
Cake
4 Granny Smith apples, 1/2-inch dice
2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. kosher salt
2 cups granulated sugar
1 cup unsalted butter
4 whole eggs
2 tsp. vanilla extract
1/2 cup whole milk

Directions

For sauce: Cook sugar in a 2-quart heavy saucepan over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar is melted into a deep golden caramel. Remove from heat and carefully add whiskey, butter and salt (caramel will bubble). Cook over medium heat until sugar evaporates. Cool sauce to warm.

For cake: Preheat oven to 325 degrees. Grease a cake pan lightly on sides with nonstick spray. Spread bottom of pan with whiskey caramel sauce, then an even layer of diced apples. In a medium bowl, mix together flour, baking powder, cinnamon and salt. Set aside.

In a large bowl, beat together sugar and butter until fluffy. Add eggs one at a time, then vanilla. Alternate mixing in flour and milk. Pour into prepared pan and bake for 45 minutes or until an inserted toothpick comes out clean.

Serves 8