Apple Upside-Down Biscuit Cake

Topping:
3 tbsp butter
1/2 C brown sugar, packed
1 lb apples, peeled, cored, halved, and cut into thin slices

Cake:
1 C all-purpose flour
1/4 C sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
5 tbsp cold butter, cut into pieces
1/2 C buttermilk

Preheat oven to 425 degrees F.

Heat butter in a large ovenproof skillet over medium heat until foam subsides. Stir in brown sugar and remove from heat. Arrange apple slices over top, overlapping them, in one layer.

Blend flour, sugar, baking powder, baking soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring until just moistened.

Drop batter on top of apple layer and gently spread, leaving a 1-inch border around edge of skillet.

Bake 25-30 minutes, until cake is golden brown and firm to the touch. Cool in skillet 3 minutes, then invert onto a serving platter. Serve warm.

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