Gluten Free Apple Upside Down Cake

Recently my husband started a gluten free diet to help his tummy.  It has worked great for him.  But for me...well I'm a baker and it is tough to find good recipes for him.  However, believe it or not, he isn't a dessert fan.  I know, I know, how can that be?  Well, I grew up in a family where dessert was an everyday occurrence.  My hubby... not so much.  So, when he asked me to make this recipe for him I was thrilled.  What?  You want me to bake dessert for you?  I couldn't wait.  I was happy baking for him, and he was happy to have something he could enjoy.  I hope all of you that have a gluten allergy, or have a family member that does, enjoys this recipe as much as we did.
 
Ingredients for the topping:
4 Tbsp. of butter softened
½ c. brown sugar, firmly packed
1 tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. salt
2 apples, cut into wedges, 12 slices per apple
½ c. walnuts or pecans, chopped

Ingredients for the cake: 
4 Tbsp. butter, melted
1/3 c. milk
4 oz. applesauce
2 eggs
½ c. brown sugar, firmly packed
1 tsp. cinnamon
1 1/2 c. Gluten Free Bisquick/biscuit mix

Instructions for the Apple Topping:

1. Preheat the oven to 350°F.
2. In a small bowl, combine the butter, brown sugar, cinnamon, nutmeg and salt and stir until a smooth paste forms.
3. Spread evenly over the bottom of an 8 inch round cake pan sprayed with gluten free nonstick cooking spray or lightly covered with butter. 
4. Top the mixture with the apple slices arranged in a pattern you like.
5. Sprinkle the chopped nuts over the apple slices and set aside.

Instructions for the Cake Batter:  

1. In a large mixing bowl, whisk together the melted butter, milk, applesauce, eggs, brown sugar and cinnamon until everything is well combined.  
2. Add the gluten free Bisquick to this mixture and stir until everything is well combined and lump free.  You’ll notice that the batter has a much denser consistency than most cake batters.  
3. Spoon the batter over the apple walnut mixture and smooth into place with a rubber spatula or the back of a spoon.  
4. Bake for 40-45 minutes or until a toothpick inserted comes out clean.   
5. Let it cool for five minutes before inverting it onto your serving dish.  If any apples remain in your pan simply place them back where they belong.   

** This recipe can easily be doubled and baked in a 9x12 inch pan instead.

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 Source:  "mooched" from www.ezgf.blogspot.com - EZ Gluten Free