Preheat the oven to 350 degrees F.

Heat a 9 to 10: cast iron skillet over low heat. Melt the butter in the pan and add the apples and cook for 4 to 6 minutes, until the apples have softened. Add the brown sugar and lemon juice and remove from heat.

Gently press the apples into an even layer on the bottom of the pan.

Meanwhile, whisk the flour, cornmeal, baking powder, and salt together in a bowl.

In another bowl, whisk the sugar, brown sugar and eggs together until smooth. Stir in the butter until combined. Add the vanilla.

Fold the flour mixture into the egg mixture until just combined.

Pour the batter evenly over the apples in the skillet and cook for 35 to 40 minutes, until the cake is golden on top and a toothpick inserted in the center comes out clean.

Carefully remove the hot skillet from the oven with heat proof gloves. Place on a wire rack and cool 20 minutes until safe to handle.

Run a small knife around the edges of the cake and skillet to loosed from the sides. Place a wire rack or a cake platter over the top of the skillet and flip. Gently wiggle and lift the skillet, revealing the apple cake below. Sugary drippings will run down the sides and pool around the cake.