Preheat oven to 350°. Grease and line the bottom of a 9- by 2-inch round baking pan with parchment paper, then grease again. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.

Melt 4 tablespoons (½ stick) butter in a small saucepan and remove from the heat and mix in the brown sugar. Spread on bottom of baking pan. Arrange apple slices over the butter and sugar mixture to cover completely and set aside.

In a stand mixer fitted with a paddle attachment, cream together the eggs and granulated sugar until smooth. Gradually mix in 6 tablespoons (¾ stick) butter. Add sour cream, vanilla, orange zest and juice. Slowly stir in dry ingredients. Pour batter over the sliced apples.

Bake 45 minutes or until a cake tester comes out clean. Set on cooling rack and let set until manageable to touch. Take a knife and loosen the cake around the edges before flipping the pan upside down onto your serving plate.

Meanwhile, make the glaze: Melt butter in a small saucepan. Once melted, add both sugars, cinnamon and stir. Pour bourbon into the mixture and stir. Prick a few holes in the cake with a knife and then pour the glaze over the finished cake. Enjoy!

WINE PAIRING: Robert Sinskey Vineyards Late Harvest Pinot Gris, 2012—Napa, California Golden straw-colored in the glass, this pretty, delicate off-dry white wine is balanced with crisp bright acidity and wonderful flavors of ginger and ripe stone fruit, with a touch of honey and almond. Great with the buttery spice of this delicious Upside Down Spiced Apple Cake or with a savory dish, too!

—Maria Chiancola, Newport Wine Cellar & Gourmet, Newport