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1
Preheat oven to 350F.
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2
Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan).
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3
Butter parchment.
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4
Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat.
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5
Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes.
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6
Add apple wedges and gently shake skillet to distribute caramel evenly.
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7
Cover and cook until apples release their juices, about 5 minutes.
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8
Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes.
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9
Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
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10
Whisk flour, baking powder, and salt in small bowl to blend.
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11
Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend.
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12
Add 6 tablespoons butter and 3/4 cup sugar to cornmeal mixture.
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13
Using electric mixer, beat until well blended.
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14
Beat in eggs and vanilla.
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15
Beat in flour mixture alternately with milk in 2 additions each.
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16
Pour batter over apples in pan.
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17
Bake cake until golden and tester inserted into center comes out clean, about 40 minutes.
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18
Cool cake in pan 5 minutes.
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19
Run small knife between cake and pan sides to loosen cake.
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20
Carefully invert cake onto ovenproof or microwavable platter and peel off parchment.
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21
Cool 15 minutes.
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22
(Cake can be made up to 6 hours ahead.
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23
Rewarm in 350F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
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24
Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.
