Up-Side Down Apple Pie Cake

So here's what you will need:

1-1/4 Stick (10 T.) Butter at room temperature
1/2 c. packed Light Brown Sugar
1-1/2 c. All Purpose Flour, sifted
1/2 t. Salt
1/4 t. Baking Soda
1/4 t. Baking Powder
1 c. Granulated Sugar
2 Lg. Eggs
1 t. Pure Vanilla Extract
1/4 c. Greek Yogurt

Apple Pie Filling: You can really use any apple pie filling, this is just the one that I use.3 Granny Smith Apples, peeled, cored and sliced thin
1 T. Lemon Juice
1/4 c. Granulated Sugar
1 T. Corn Starch
1 t. Cinnamon
1/4 t. Salt
1/8 t. Ground Nutmeg
2 c. Water

Apple Pie Filling: I usually already have this made and canned in jars to make this cake faster.

1) In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
2)Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Cake:
1) Preheat oven to 350 degrees. Butter a 8x8-in square baking dish and place a piece of parchment paper in the bottom, set aside.
2) In stand mixer combine 2 T. butter and brown sugar, beat until light and fluffy. Spread evenly over top of parchment paper.
3) Spread apple pie filling over top of brown sugar mixture.
4) In a separte bowl sift flour, baking soda, baking powder and salt together and set aside.
5) In mixer combine rest of butter and sugar, mix until light and fluffy. Add eggs one at a time until combined. Then add vanilla and greek yogurt and mix until combined. Add flour mix 1/2 c. at a time until well combined, making sure to scrap edges of bowl when needed. Spead over top of filling, smooth out.
6) Bake at 350 degrees for 50 minutes or until toothpick incerted into the middle comes out clean.

ENJOY!!!!