Apple Upside Down Cake

Preheat oven to 325-degrees and line a 9-inch round cake pan with parchment paper. Spray the bottom and sides of the pan with baking spray. Set aside.

PREPARE GLAZE: In a small pot on the stove top, on medium heat, melt the butter. Once the butter has melted, stir in the brown sugar. Let the mixture come to a boil, without stirring, and remove from the stove once the mixture starts to boil. Stir in the ground cinnamon. Pour the glaze evenly into the prepared pan. Gently place the peeled apple wedges on top of the glaze. Set aside.

PREPARE CAKE: In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter, white sugar and brown sugar. Mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs, one at a time into the mixture, mixing in the first egg completely before adding the second. Add the apple butter, vanilla extract, cinnamon and nutmeg and mix on medium-high until creamy.

Change the mixer speed to low and slowly add the flour, salt and baking powder, alternating with the milk. Mix until combined. Pour batter onto the apple layer in the pan and bake in 325-degree oven for 50-minutes or until a toothpick inserted in the middle comes out without raw batter on it.

Let cake rest for 10-minutes. Once cake has set, run a knife along the sides of the pan to loosen the cake from the pan. Place a plate on top of the cake pan and flip the pan over, releasing the cake onto the plate, so the bottom of the cake is now the top.