Skip to main content

Virginia Reel Apple Cake

Jake is always asking me to make outlandish foods, and most of the time, he stumps me.   This time though, his request for an Apple upside down cake was easily accomplished with this recipe that Carol shared from the Pillsbury Best 1000 Recipes Bake Off cookbook.

Normally I don't waste my time making cake from scratch, both guys will whine and say that they like box mixes better.   Not this time!    The cake as a stand alone dessert would be outstanding, but when you then add on the delicious apple topping, it sends it out of the 1 to 10 rating scale to about a 15!   :)

I made zero changes to the recipe as Carol posted it.   I used about 5 good sized honeycrisp apples.  Penzey's vanilla gave the cake an amazing smell.  I didn't have a 13x9 serving platter, so I turned it out onto a half sheet pan that I'd lined with foil. 

After I'd cut a few pieces out of it, I was able to use the foil to move it back into the 13x9 to cover and store.      I pulled out both the whipped cream and the ice cream, but both went back unused.  Thank you so much Carol for yet another instant family favorite!
 

Virginia Reel Apple Cake

Virginia Reel Apple Cake

ingredients:

  • 4 c. apples (4-6) -- pared, cored and sliced- used Honeycrisps
  • 1 c. granulated sugar
  • 2 Tbsp. butter
  • 1 tsp. ground cinnamon
  • 2 c. sifted all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. shortening
  • 1 c. sugar
  • 2 eggs
  • 1 c. milk
  • 1 tsp. vanilla extract

instructions:

  1. IN A SAUCEPAN, COMBINE apples (4-6), sugar, butter, cinnamon. Cook over low heat until apples are tender.
  2. Line the bottom of a 13x9x2-inch pan with waxed paper or parchment paper. Pour apple mixture into pan. Set aside.
  3. SIFT TOGETHER flour, baking powder, salt. Set aside. CREAM shortening, sugar until light and fluffy. BLEND IN eggs, one at a time, beating well after each addition.
  4. COMBINE milk, vanilla extract. Add alternately to creamed mixture with the dry ingredients, beginning and ending with the dry ingredients. Pour batter over apples in pan.
  5. Bake @ 350 degrees for 35-40 minutes or until cake tests done. Cool in pan for 5 minutes; invert cake onto serving platter.
Serve warm with whipped cream or ice cream. 12-15 servings.

Source: Shared by Carol1229, Pillsbury Best 1000 Recipes Bake Off Collection cookbook
apples, cake, PIllsbury Bake Off
Cake, Desserts
American
Created using The Recipes Generator

Comments

  1. Well, since I'm from Virginia, I LOVE this one! Thanks for sharing this classic recipe that people need to remember! #celebrate365 blog party.

    ReplyDelete

Post a Comment

Popular posts from this blog

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 ba

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

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi