Apple Upside Down Cake

Apple Upside Down Cake might be a good recipe to expand your side dish recipe box. This recipe serves 8. For $1.18 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 613 calories, 9g of protein, and 16g of fat. From preparation to the plate, this recipe takes around 45 minutes. 449 people have made this recipe and would make it again. It is brought to you by Simply Recipes. Head to the store and pick up lb cake, water, eggs, and a few other things to make it today. With a spoonacular score of 40%, this dish is not so great. eggless apple upside down cake | apple upside down cake, Apple Upside Down Cake, and Apple Upside-Down Cake are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Preheat your oven to 350°F. Butter the sides of the cake pan. Line the pan with a 10-inch round of parchment paper. The paper will come up 1/2-inch up the sides of the pan. Butter the parchment paper. 2 Melt 2 Tbsp butter in a non-stick skillet on medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes. Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples. Cover the pan and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more. Remove apples and caramel sauce and place in the prepared cake pan.3 Whisk together the flour, salt, and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour 1/2 cup boiling water over the cornmeal and stir to blend. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the flour, salt, baking powder mixture alternating with the milk. Pour the batter over the apples in the cake pan.4 Bake until top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan. Carefully invert the cake onto a serving plate or dish, and remove the parchment paper. Cool for 15 minutes.Serve with vanilla ice cream.

 

Step by step:

1. 1 Preheat your oven to 350°F. Butter the sides of the cake pan. Line the pan with a 10-inch round of parchment paper. The paper will come up 1/2-inch up the sides of the pan. Butter the parchment paper. 2 Melt 2 Tbsp butter in a non-stick skillet on medium heat.

2. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes.

3. Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples. Cover the pan and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more.

4. Remove apples and caramel sauce and place in the prepared cake pan.3

5. Whisk together the flour, salt, and baking powder in a small bowl and set aside.

6. Place cornmeal in a large mixing bowl.

7. Pour 1/2 cup boiling water over the cornmeal and stir to blend.

8. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the flour, salt, baking powder mixture alternating with the milk.

9. Pour the batter over the apples in the cake pan.4

10. Bake until top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan. Carefully invert the cake onto a serving plate or dish, and remove the parchment paper. Cool for 15 minutes.

11. Serve with vanilla ice cream.

Nutrition Information:

covered percent of daily need

 

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