APPLE UPSIDE-DOWN CAKE
Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, "wow!"-Linda Wetsch, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
APPLE UPSIDE-DOWN CAKE
This is a fabulous cake. Quick and easy good for beginners. Cake is good for all occasions, any time of year. Any kind of apples can be used for this recipe. Guaranteed to make your mouth water.
Provided by Betty Bel
Categories Dessert
Time 1h20m
Yield 1 9X9X2 Cake, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
- Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
- Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
Nutrition Facts : Calories 335.5, Fat 13.5, SaturatedFat 8.2, Cholesterol 54.8, Sodium 206.3, Carbohydrate 52.2, Fiber 3.1, Sugar 33.2, Protein 3.6
APPLE UPSIDE-DOWN CAKE
This apple upside-down cake is a wonderful twist on an old favorite. Will have your mouth watering as it bakes, because it smells as good as it tastes! Large and tasty enough for family gatherings, potlucks, parties, etc.
Provided by Amber
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
- Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
- Pour batter over apples in the baking pan, making sure they are evenly covered.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.
Nutrition Facts : Calories 534.1 calories, Carbohydrate 88.5 g, Cholesterol 103.5 mg, Fat 17.8 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 10.5 g, Sodium 613 mg, Sugar 52.8 g
UPSIDE-DOWN CARAMELIZED APPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter the sides of a 9-inch cake pan (not a springform pan).
- Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
- To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
- Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
- Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.
APPLE UPSIDE-DOWN CAKE
Caramelized apples top a cake spiced with ginger, cinnamon, and nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly spray an 8-by-1 1/2-inch round cake pan with vegetable spray and set aside. In a large nonstick skillet, melt 1 teaspoon butter over medium-high heat. Add the apples, cut side down, and sprinkle them with 3 tablespoons sugar; cook until the apples are tender and caramelized, 4 to 5 minutes on each side. Remove from heat.
- Arrange the apples, cut side down, in the prepared cake pan so that they fit snugly together. Fill in any cracks with small pieces of apple, so that the batter wont leak through. Set pan aside.
- Melt remaining 2 tablespoons butter; set aside. Break egg into a food processor; process for about 5 seconds, then while processor is running, add melted butter and buttermilk through the feed tube.
- In a small bowl, whisk together flour, remaining 1/2 cup sugar, spices, baking powder, and salt. Add dry ingredients to mixture in food processor. Cover and pulse until batter is combined, about 20 pulses.
- Pour the batter over sliced apples. Using a spatula, spread batter to completely cover the apples. Bake until cake is golden brown and a tester inserted in the center comes out clean, 40 to 45 minutes. Remove from oven and place on a wire rack to cool for about 15 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 219 g, Cholesterol 37 g, Fat 5 g, Fiber 3 g, Protein 3 g, Sodium 122 g
APPLE UPSIDE DOWN CAKE
Provided by Florence Fabricant
Categories brunch, one pot, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt four tablespoons of the butter in a heavy nine-inch skillet, preferable cast iron and one that does not have a nonstick surface. The skillet must also have a handle that will withstand oven heat. Add the apple slices and saute over high heat for about eight minutes, until the apples are tender, beginning to brown but still hold their shape.
- Remove the apples carefully, draining them. Set them aside. They should now be reduced to about two cups of apples. Melt the remaining butter in the skillet.
- Tip the skillet so the sides are coated with butter. Add the brown sugar and cinnamon and stir over very low heat just until the sugar has dissolved. Spread the sugar mixture evenly over the bottom of the skillet.
- Remove the skillet from the heat and arrange the apple slices in a pattern over the brown sugar mixture in the bottom of the skillet. Any slices that do not fit into the pattern can be scattered on top of the rest -they will not show.
- Preheat oven to 350 degrees.
- Beat egg yolks until thick, gradually adding the granulated sugar and beating till light and lemon colored. Stir in the cider or brandy.
- Sift the flour with the baking powder and fold into the yolk mixture. Beat the egg whites until they hold peaks but are still creamy-textured and fold them in.
- Spread the batter over the apples in the skillet. Bake 30 minutes. Unmold the cake onto a large platter and serve while still warm.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 63 milligrams, Sugar 38 grams, TransFat 0 grams
SUPER SIMPLE APPLE UPSIDE DOWN CAKE
It was a rainy day and I was in need of some comfort food! I had some apples that needed to be used and caramel and apples are a favorite combination of mine so I came up with this quick and easy version of Apple Upsidedown Cake. Serve warm with some vanilla ice cream and you will be in heaven!! I hope you enjoy!
Provided by theragsdale3
Categories Dessert
Time 43m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray bundt pan with cooking spray.
- Slice one apple into 1/8 inch slices. Chop two remaining apples into small pieces.
- Bring Butter and Brown Sugar to a boil on stove top. Pour into bottom of bundt pan.
- Lay apple slices on top of brown sugar mixture.
- Add cake mix, cinnamon, apple juice, eggs, and apple sauce to a mixing bowl and mix for about 2 minutes.
- Fold chopped apples into cake mixture.
- Pour cake mix into bundt pan.
- Bake at 350 for 35-40 minutes or until a toothpick comes out clean.
- Immediately invert onto plate. Be careful the caramel is HOT!
- Top with vanilla ice cream and enjoy!
Nutrition Facts : Calories 418.3, Fat 16.8, SaturatedFat 7.2, Cholesterol 81.2, Sodium 450.1, Carbohydrate 64.3, Fiber 2.2, Sugar 41.9, Protein 4.5
UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, milk, all-purpose flour, baking powder, salt, cinnamon, apples, butter, brown sugar
Provided by Camille Bergerson
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a bowl, cream together the butter and sugar.
- Whisk in the eggs, vanilla and milk until fully incorporated.
- Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
- For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
- Pour the sauce into the greased cake pan.
- Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
- Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
- Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
- Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
- Garnish slices with vanilla ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 55 grams, Fat 34 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
CARAMEL APPLE UPSIDE-DOWN CAKE
This is truly a wonderful fall treat! It is warmly spiced, not overly sweet, and those tender, buttery caramel apples on top are a lovely touch. Serve this lightly warmed with vanilla ice cream, or call it a coffee cake and serve it for breakfast-your choice!
Provided by Rebekah Rose Hills
Categories Upside-Down Cake
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- Spray an 8- or 9-inch round cake pan with nonstick spray.
- Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don't let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
- Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cinnamon, baking powder, and salt together in a bowl.
- Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
- Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
- Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool completely to room temperature, 45 minutes to an hour; the top can be fairly soft and may not cut cleanly while it is still warm.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 13.6 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 165.4 mg, Sugar 28.6 g
APPLE-HONEY UPSIDE-DOWN CAKE
Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to eat apple slices dipped in honey to ensure the new year will be fruitful and sweet. Those two ingredients define this upside-down dessert from Martha, and it's the perfect treat to enjoy on a crisp fall evening. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29, amazon.com).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.
- In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.
- Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.
APPLE UPSIDEDOWN CAKE
Provided by Florence Fabricant
Categories brunch, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt four tablespoons of the butter in a heavy skillet. Add the apple slices and saute over high heat five to eight minutes, until the apples are barely tender and just beginning to brown. Remove the apples, draining them well, and reserve.
- Melt remaining butter in the skillet. Add the brown sugar and one- half teaspoon of the cinnamon and stir over low heat until syrupy. Pour the syrup into a nine-inch round baking pan. Arrange the apples in an attractive pattern over the bottom of the pan.
- Preheat oven to 350 degrees.
- Sift the flour, baking powder and salt together. Beat the egg yolks until thick, gradually beating in the sugar. Fold the dry ingredients into the batter.
- Beat the egg whites until not quite stiffly peaked and fold them into the batter. Spread the batter over the apples and bake for 30 minutes. Unmold unto a large platter and serve warm.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 209 milligrams, Sugar 41 grams, TransFat 0 grams
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