CARAMEL UPSIDE DOWN APPLE CAKE

3/4 cup light brown sugar, packed
1 cup plus 2 tablespoons un-salted butter, softened
2 teaspoons ground cinnamon
5 large tart apples (about 2 1/4 pounds total), peeled, split, cored and thinly sliced
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
1 large egg
1/3 cup buttermilk
2 teaspoons vanilla
Cinnamon-flavored whipped cream, optional

Grease 9-inch wide, 2 1/2-inch deep spring form.  Wrap foil around outside base of spring form to prevent any leakage.

Spread brown sugar evenly on bottom of prepared pan.  Press sugar down with hands.  Sprinkle with 1 teaspoon cinnamon.  Scatter 2 tablespoons butter, divided into little bits, over sugar.  Arrange apple slices over sugar, overlapping around edge of pan.  Fill in center with another overlapping circle of apples.  Arrange remaining slices evenly over the surface, covering any spaces between slices.  Compact gently with hands.

Sift together flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon.  Cream remaining 1/2 cup butter and granulated sugar until light.  Add egg and beat until fluffy.  Add buttermilk and vanilla.  Mix well (it's okay for mixture to appear curdled).  Add sifted dry ingredients, mixing until smooth.

Spread batter carefully over apples to edge of pan.  Place spring form on baking sheet for easy handling.  Place pan on rack in center of oven and bake at 350 degrees until well browned and wood pick inserted in center comes out clean, about 60 minutes.   Cool in pan 5 minutes.

Remove ring from spring form.  Invert cake onto serving plate and leave bottom of pan on cake 10 more minutes.  Lift bottom off carefully.  Cool 1 hour before serving.  Cake can be baked 1 day ahead and kept at room temperature, well covered.  To reheat, warm in 200-degree oven about 15 minutes.  Serve warm with small dollop of cinnamon-flavored whipped cream.  Makes 6 servings.