Skip to main content

Caramel Apple Upside Down Cake

We're having unseasonably warm temps in New England the last few days.   I saw this recipe on Pinterest and despite that fact that it was going to heat up the house, I couldn't resist. 

Instead of boiling the brown sugar/butter mixture on the stove, I put both into the cake pan and into the oven while it preheated.   By time I'd mixed the batter ingredients and sliced the apples, it was ready to go.    I had 2 nice sized honeycrisp, and I sliced them about 1/4" thick and overlapped them in a pretty design.

My cake baked in exactly 50 mins, and and some point I realized that I'd forgotten to grease or spray the sides of the pan.    I got lucky, I ran a knife around the edge and I only had minor sticking.  

I did not make the whipped topping, it was a fantastic cake without it.     Thank you to Alyssa at The Recipe Critic, this one is "I don't care if it's nearly 80 degrees out, I have to bake this cake" good.  


                     
* Exported from MasterCook *

            Caramel Apple Upside Down Cake


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter
     2/3           cup  packed brown sugar
     1/2      teaspoon  ground cinnamon
  2             medium  apples
  1 1/3           cups  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  salt
  1                cup  granulated sugar
     1/2           cup  butter, softened
  2                     eggs
     1/2      teaspoon  vanilla
     1/4           cup  milk
           
Spray a nonstick 9" cake pan (square or circular) with cooking spray.   Add butter, brown sugar and 1/2t cinnamon to the pan.   Place pan in the oven while it preheats to 325º.

Whisk together flour, baking powder, 1/2t cinnamon and salt.    Cream butter and sugar together on medium speed.  Scrape down bowl, add eggs and vanilla.  Alternately add flour mixture and milk, beating until smooth.   

Peel and slice apples into 1/4" wedges.   Remove pan from oven and lay in apples in overlapping circles.  Spread batter evenly over the apple slices.    Bake 50 to 60 mins, until the cake tester comes out clean.   

Cool on a rack for 10 to 15 mins.   Run a knife around the edge of the pan.    Place serving plate upside down onto cake pan, and flip it over.    Leave the pan for a few seconds to let the cake release.


Source:
  "http://therecipecritic.com/2014/09/caramel-apple-upside-cake/"
Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more