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 CAKES
You'll flip over these little cakes made with slices of Golden Delicious apples, spice cake and Marzetti® Old Fashioned Caramel Dip.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 34m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease two large six-cup muffin tins.
- In a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with 1 cup Marzetti Old Fashioned Caramel Dip.
- Divide the apples evenly into each cup.
- In a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. Spoon the batter evenly over apples.
- Baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool 8 minutes. Invert pan. A few apple pieces may need to be put back into place. Allow cakes to cool.
- In a microwave safe container, microwave the remaining Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Spoon warm caramel over cakes. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 400.7 calories, Carbohydrate 59.6 g, Cholesterol 67.4 mg, Fat 16.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 481.2 mg, Sugar 42.1 g
APPLE UPSIDE-DOWN BISCUIT CAKE
Categories Cake Milk/Cream Food Processor Dairy Fruit Brunch Dessert Bake Thanksgiving Kid-Friendly Apple Spice Fall Cinnamon Gourmet Small Plates
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- Make topping:
- Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.
- Make cake:
- Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.
- Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)
- Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.
- Serve warm.
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
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
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.
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
APPLE UPSIDE-DOWN CAKE
I discovered this recipe in a very old magazine that I found in my parent's attic. I've tweaked the recipe some to suit my family's and my own personal taste, and my family just goes crazy over it! This cake is a definite favorite at our house! *Really be sure to let the cake stand for a full minute after inverting it before you remove the pan or you will mess up the top of the cake. *the original recipe calls for light brown sugar, but I prefer the rich, caramely taste of the dark brown sugar with the apple and think it's just divine with this cake
Provided by The Southern Belle
Categories Dessert
Time 35m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Melt 1/4 cup butter in 8-inch square baking pan. Add dark brown sugar and spices, mix well.
- Arrange apple rings over brown sugar mixture on bottom of pan, then sprinkle with lemon juice. Set pan aside.
- In a large bowl, combine flour, granulated sugar, baking powder, and salt. Cut in remaining 3 Tbs butter with pastry blender or fork until mixture resembles coarse crumbs.
- Add milk and vanilla to the mixture, and then beat at a low speed with mixer until dry ingredients are moistened. Continue beating 2 minutes at medium speed. Blend in egg yolk.
- In a small bowl, beat egg white at high speed until stiff peaks form; gently fold into batter, then pour over apples in pan.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving plate. Let stand 1 minute before removing pan. Serve warm.
Nutrition Facts : Calories 308.4, Fat 10.3, SaturatedFat 6.2, Cholesterol 46.3, Sodium 223.1, Carbohydrate 52.3, Fiber 2, Sugar 35, Protein 3.3
APPLE-CRANBERRY UPSIDE - DOWN CAKE
Provided by Food Network
Time 35m
Yield 2 cakes of 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter and dissolve brown sugar.
- Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
- With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
- Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.
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
Make and share this Apple Upside Down Cake recipe from Food.com.
Provided by Hey Jude
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper.
- Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups).
- Pour melted butter into pan and sprinkle with brown sugar.
- Arrange apples, edge to edge, over sugar.
- preheat oven to 350° Cake: sift together flour, baking powder and salt.
- Cream shortening with sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in dry ingredients alternately with milk; add vanilla; blend well.
- Pour batter over apples.
- Bake 40-45 minutes.
- Turn cake upside down on a large cake plate or platter immediately.
- Serve warm with whipped cream.
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
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 UPSIDE DOWN CAKE
This is yet another America's Test Kitchen recipe, and its soooo simple and easy. It reminds me of the cake my grandmother made for us when we were younger, not too sweet but DELICIOUS. You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high for this cake. You make also use a 10-inch ovenproof stainless steel skillet (do NOT use cast iron) to both cook the apples and bake the cake, with the following modifications: Cook the apples in the skillet and set them aside while mixing the batter (it's OK if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don't have either a 2-inch high cake pan or an ovenproof skillet, use an 8-inch square pan.
Provided by IHeartBobert
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
- Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
- FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
- Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.
Nutrition Facts : Calories 438.8, Fat 18.9, SaturatedFat 11.4, Cholesterol 97.4, Sodium 228.7, Carbohydrate 65.7, Fiber 2.1, Sugar 50.4, Protein 4
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
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
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APPLE UPSIDE-DOWN CAKE RECIPE | FOOD & WINE
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5/5 Total Time 2 hrs 15 minsServings 1
- Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper. In a large bowl, blend the butter with the brown sugar and salt. Spread the mixture evenly in the lined cake pan. Arrange the apples wedges in the pan in 2 concentric circles.
- In the same bowl, whisk the flour with the sugar, baking powder and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 55 minutes.
- Transfer the pan to a rack and let cool for 30 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely.
- In a small bowl, stir the confectioners' sugar with the milk and drizzle it over the cake. Cut into wedges and serve.
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