Apple Upside-Down Cake

1. Preheat the oven to 375 degrees.

2. Grease a 9-inch skillet or cake pan with the leftover butter wrapper and liberally smear with the extra tablespoon of butter. Sprinkle with the extra tablespoon of sugar. Arrange the apples neatly in the pan in the shape of a wheel. Set aside while you make the batter.

3. Put the softened butter, sugar, eggs and vanilla into a large mixing bowl. Sift the flour, salt and baking powder over it. Beat it all together with an electric whisk until well blended. If the mixture is stiff, add milk to bring it to dropping consistency (where a small amount of the batter will fall off a spoon if gently shaken).

4. Spoon the batter gently over the apples with a spatula and smooth it lightly to cover them. Bake on a middle shelf for about 30 minutes or until a toothpick comes out clean.

5. Let the cake sit for 5 minutes. Run a knife round the edges to loosen it, then set a plate over the top and turn the whole thing upside down. Tap all over the bottom of the skillet and lift it off the cake. You will have a cake with sticky, caramelized apple topping sitting on the plate. Sprinkle with toasted almonds. Eat warm. Serve with cream, ice cream or Greek yogurt.