Apple Upside Down Cake

There's some guess work in this cake, but it's so good, that I doubt that you can go wrong! Be sure to put a baking sheet on the lower oven rack to avoid drips.

Ingredients:
6 tablespoons unsalted butter, at room temperature
1 1/2-2 apples, peeled and sliced
1 3/4 cups sugar, divided
2 extra large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla
1 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
powdered sugar

Directions:

• Preheat oven to 350 degrees. Move top oven rack to center of the oven. Generously butter a 9-9.5 inch glass pie plate and arrange apples in the dish, cut side down.
• Combine 1 cup of the sugar and 1/3 cup water in small saucepan; cook over high heat until it turns a warm amber color. DON'T STIR! Swirl the pan as the sugar melts. Pour evenly over apple slices.
• Cream 6 tablespoons butter and 3/4 cup sugar in the bowl of an electric mixer until light and fluffy. Lower speed and add eggs, one at a time. Add sour cream, zest and vanilla and mix until combined.
• Sift together flour, baking powder, and salt. With the mixer on low speed, add to the butter mixture only until combined.
• Pour the cake batter evenly over the apple slices and bake in center of oven for 30-40 minutes until cake tester comes out clean.
• Cool for 15 minutes on wire rack, then invert cake onto a plate. Serve warm or at room temperature, dusted with powdered sugar.