1

Preheat oven to 350°F. Coat bottom and side of a 9-inch round cake pan with 2 Tbsp. butter; sprinkle bottom with brown sugar.

2

In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them). In a separate bowl, whisk together flour, baking powder, salt and cinnamon; set aside.

3

With an electric mixer, beat remaining 8 Tbsp. butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with the flour mixture.

4

Spoon batter over apples in pan; smooth top. Bake until toothpick inserted in center comes out clean, 35 to 45 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).

5

To serve, run a knife around edge of pan, and invert cake onto rimmed platter.