Upside Down Apple Coffee Cake
My daughter Emily says this apple coffee cake is just perfect as is. She loved it so much she said she could eat it the entire cake all by herself! Serve warm. This buttery rich delight goes well with coffee, tea, or milk. 
Topping 1/4 cup butter Cake 1 1/2 cups all purpose flour Preheat oven to 325 degrees F. Grease bottom and sides of 9 inch square pan. In medium sauce pan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling, then remove from heat. Stir in cinnamon and vanilla. Pour in pan and spread evenly. Arrange apple wedges over mixture covering surface completely. In a medium bowl, mix flour, baking powder, cinnamon, salt and set aside. In a large bowl, beat 1 cup sugar and 1/2 cup butter until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture and half and half; beat after each addition until smoooth. Spread batter over apple wedges. Batter will be thick. Bake 60 minutes or until toothpick inserted into center comes out clean. Cool on rack 15 minutes. Run knife around sides of pan to loosen cake. Invert onto dish immediately after cooling. Cake is best served warm.
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