When it comes to upside down cakes, pineapple reigns supreme. But as the weather cools, we think you can find a place in your oven for this Sourdough Apple Upside Down Cake. As the cake bakes in the Challenger Bread Pan, juices from tart Granny Smith Apples, melted butter, and brown sugar create a rich caramel that bakes under a coarse-crumbed cake warmed by aromatic fresh ginger, cloves and cinnamon. If that’s not enough to convince you, we’re sure you’ll be swayed by this cake’s crunchy, caramelized edges. It’s important not to allow your cake to cool in the pan or else the caramel will harden and your cake will get stuck. If your cake does get stuck, simply scoop it out of the pan, serve with a scoop of ice cream or creme fraiche and enjoy your fruity surprise on the bottom instead of on top.