APPLE PIE UPSIDE-DOWN PUMPKIN CAKE
Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
- In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.
Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g
APPLE PIE UPSIDE-DOWN CAKE
Apple pie upside-down cake borrows all the flavors of its cousin and transforms them into a syrupy shallow cake that's unexpectedly elegant.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees, with rack in lower third of oven. Butter a 12-inch round tart pan with a removable bottom; line with a parchment round, and butter parchment. Wrap exterior of pan with foil.
- With an electric mixer on medium-high speed, beat 1/2 cup (1 stick) butter, the brown sugar, Calvados, and a pinch of salt until pale and fluffy, 2 to 3 minutes. Spread mixture in prepared pan. Arrange apple rings in pan (you may not need all the apple rings; use the prettiest ones), and press them gently into mixture. Place cinnamon sticks in gaps. Sift together flour, baking soda, baking powder, remaining 3/4 teaspoon salt, and the ground cinnamon into a bowl.
- With mixer on medium-high speed, beat remaining 3/4 cup (1 1/2 sticks) butter and the granulated sugar in a clean bowl until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the sour cream and beginning and ending with the flour; beat until just combined. Spread batter evenly over apples.
- Bake until cake is golden brown and a cake tester comes out clean, about 45 minutes. Transfer to a wire rack to cool 15 minutes, then carefully invert onto a serving plate.
UPSIDE-DOWN APPLE PIE
This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. -Susan Frisch, Germansville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes. , Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. , In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently., On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. , Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.
Nutrition Facts : Calories 613 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.
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.
DEEP DISH APPLE PIE UPSIDE DOWN CAKE
With this recipe, you CAN have your cake and eat it too!! A "Company's Coming" dessert that is different and decadent.
Provided by Boyz 5
Categories Dessert
Time 35m
Yield 8 sm. cakes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 360°F.
- For this recipe, will need 8 individual-sized baking dishes such as souffle cups or ramekins.
- Prepare souffle cups OR ramekins by buttering bottom and sides of cups and lining bottoms with cut-to-fit parchment or waxed paper circles.
- Prepare pound cake according to package directions and set aside.
- In a separate bowl, break up apple pie (crust and all) into bite-sized pieces.
- Place 3 tablespoons of caramel sauce in bottom of each souffle cup or ramekin and then top with 3 to 4 tablespoons of apple-pie pieces, arranging them evenly over caramel.
- Carefully spoon cake batter into each baking cup, filling to just below the rim; place filled baking cups on cookie sheet or baking tray.
- Bake for 15 minutes or until toothpick inserted in centre comes out clean.
- Let cakes cool for 45 minutes.
- To serve, run knife around sides of each cake to loosen; then place dessert plate over top of baking cup and flip over, jostling dish slightly to fully remove cake and sauce.
- Garnish with whipped cream and apple slices, if desired.
Nutrition Facts : Calories 341.8, Fat 11.8, SaturatedFat 7.1, Cholesterol 95, Sodium 406.2, Carbohydrate 59.6, Fiber 0.8, Protein 3
APPLE-PUMPKIN UPSIDE-DOWN CAKE
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
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