Apple Upside Down Cake

Oct 21st

At work we have filing cabinets full of hundreds of recipes; literally, like 800. One day, very randomly, I stumbled across a pineapple upside down cake. I didn’t have pineapple, but I DID have some apples!

I was shocked at how easily this cake came together. All five kitchens whipped it up without too many questions and every single cake released easily from the pan. Cherry on top was that the kids LOVEd it and raved. The day went so well I brought the recipe home and have been meaning to get to it ever since. What’s great about it is that you probably have all the ingredients in your house right now, and most people have a regular old cake pan.

The other great thing is that this serves 8-10 people. I almost never have the opportunity to make a big layer cake because when would I need to serve 16 people dessert? This could be something you make and keep on your counter for a few days, even if you only live with one other person.

Apple Upside Down Cake

Serves 8-10

3 tbsp. butter

3/4 c. brown sugar

2 apples (preferably soft varieties, like Macintosh), peeled, cored, sliced into thin slices

Cake

1/2 c. butter, softened

1/2 c. sugar

1 egg

1 1/2 c. all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

1. Preheat oven to 375.

2. In a 9 in. round or square cake pan, melt the butter (3 tbsp.) by placing the pan in the oven while it preheats.

3. Sprinkle the brown sugar on top of the melted butter; stir to combine and spread evenly over the bottom of the pan.

4. Arrange apples concentrically (as much as possible) over the brown sugar. Now, I could have sliced these SUPER thin and arranged them crazy awesome, but I chose to spend my time elsewhere. It tastes the same either way, right? If you want to make it prettier, by all means GO for it.

5. To make cake batter, cream 1/2 c. butter and sugar.

6. Sift dry ingredients into a medium bowl.

7. Add egg to creamed ingredients and beat well.

8. Add sifted ingredients alternately with the milk, starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Beat until smooth.

9. Drop batter in large spoonfuls over apples, and then spread evenly with a rubber spatula.

10. Bake for 35-40 minutes. Test with a toothpick in the center of the cake (should come out dry).

11. Let cake cool for about five minutes, then invert onto a serving plate. Serve with whipped cream or vanilla ice cream. Invert by putting a platter on top of the pan, then flipping the whole thing over together. Knock on the back of the pan a few times and then carefully pull the pan away.

Apple Upside Down Cake

Serves 8-10

3 tbsp. butter

3/4 c. brown sugar

2 apples (preferably soft varieties, like Macintosh), peeled, cored, sliced into thin slices

Cake

1/2 c. butter, softened

1/2 c. sugar

1 egg

1 1/2 c. all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

1. Preheat oven to 375.

2. In a 9 in. round or square cake pan, melt the butter (3 tbsp.) by placing the pan in the oven while it preheats.

3. Sprinkle the brown sugar on top of the melted butter; stir to combine and spread evenly over the bottom of the pan.

4. Arrange apples concentrically (as much as possible) over the brown sugar.

5. To make cake batter, cream 1/2 c. butter and sugar.

6. Sift dry ingredients into a medium bowl.

7. Add egg to creamed ingredients and beat well.

8. Add sifted ingredients alternately with the milk, starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Beat until smooth.

9. Drop batter in large spoonfuls over apples, and then spread evenly with a rubber spatula.

10. Bake for 35-40 minutes. Test with a toothpick in the center of the cake (should come out dry).

11. Let cake cool for about five minutes, then invert onto a serving plate. Serve with whipped cream or vanilla ice cream. Invert by putting a platter on top of the pan, then flipping the whole thing over together. Knock on the back of the pan a few times and then carefully pull the pan away.

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