Apple Walnut Upside Down Cake Recipes

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APPLE-WALNUT UPSIDE-DOWN CAKE



Apple-Walnut Upside-Down Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield Eight to ten servings

Number Of Ingredients 12

3 tablespoons plus 1 teaspoon unsalted butter, plus butter for greasing the pan
8 small apples, peeled, cored and cut into eighths
1/2 cup light brown sugar
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup ground walnuts
1/2 cup whole milk

Steps:

  • For the topping, melt 1 teaspoon of the butter in a medium-size cast-iron skillet over medium-high heat. Add the apples and saute until caramelized, about 10 minutes. Combine the remaining 3 tablespoons of butter and the brown sugar in a small saucepan and stir over low heat until melted and well blended. Butter a 10-inch pan with 3-inch sides and spread the brown- sugar mixture in the bottom. Arrange the apple slices in the pan in concentric circles. Set aside.
  • For the cake, preheat the oven to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time and beat until light. Mix in the vanilla. In a bowl, combine the flour, baking powder, salt and walnuts. Add the dry ingredients to the egg mixture alternately with the milk, mixing just to combine. Spread the batter evenly over the apples. Bake until the cake springs back when touched in the center, about 1 hour. Let stand for 10 minutes and invert onto a cake plate. Let cool. Serve slightly warm.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 190 milligrams, Sugar 40 grams, TransFat 1 gram

UPSIDE-DOWN APPLE-SPICE CAKE



Upside-Down Apple-Spice Cake image

A spiced- apple version of the classic pineapple upside-down cake we all know and love, Upside-Down Apple Spiced Cake features fresh chopped apples, toasted walnuts and a buttery brown-sugar sauce. Made easy and in only one hour thanks to Betty Crocker™ Super Moist™ spice cake mix, you could actually serve this cake upside down and it would still be delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 15

Number Of Ingredients 6

1/2 cup butter
2/3 cup packed light brown sugar
1 cup chopped walnuts, toasted
1 1/2 lb apples, peeled, chopped (3 large)
1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar and walnuts over butter; stir to combine. Sprinkle chopped apples in pan.
  • Mix cake as directed on box for 13x9-inch pan, using water, oil and eggs. Pour batter over apples and walnuts in pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 2 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm.

Nutrition Facts : ServingSize 1 Serving

APPLE UPSIDE-DOWN CAKE



Apple Upside-Down Cake image

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

1/3 cup butter, melted
1 cup packed brown sugar
3 medium tart apples, peeled and sliced
1/2 cup chopped walnuts
CAKE:
3 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
3 tablespoons sour cream
1 teaspoon apple brandy or rum, optional

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 WALNUT UPSIDE-DOWN CAKE WITH CALVADOS CARAMEL SAUCE



Apple Walnut Upside-Down Cake with Calvados Caramel Sauce image

Categories     Cake     Mixer     Dessert     Bake     Thanksgiving     Apple     Walnut     Spirit     Chill     Gourmet

Number Of Ingredients 23

For topping:
3 to 3 1/2 Golden Delicious apples (about 1 1/2 pounds)
1 1/2 sticks (3/4 cup) unsalted butter
2/3 cup sugar
1/2 cup coarsely chopped walnuts
For cake batter:
1/2 Golden Delicious apple
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup), unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 tablespoons minced peeled fresh ginger
2 large eggs
1/2 cup sour cream
For Calvados caramel sauce:
1 1/2 cups sugar
1/2 cup water
3 tablespoons Calvados or other apple brandy
2 tablespoons unsalted butter
whipped cream

Steps:

  • Make topping:
  • Peel, core, and quarter apples.
  • In a well-seasoned 10 1/4 by 2-inch cast-iron skillet or a 10- by 2-inch non-stick skillet melt butter over moderately low heat just until melted (butter should not separate). Stir in sugar until combined well. Arrange apple quarters decoratively, cut sides up, in skillet and sprinkle walnuts evenly in between apples. Cook mixture, undisturbed, 25 to 35 minutes, or until apples are tender in centers and sugar is a golden caramel.
  • Preheat oven to 375°F.
  • Make cake batter while topping is cooking:
  • Peel apple and chop fine.
  • In a bowl whisk together flour, baking powder, salt and cinnamon.
  • In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in vanilla and ginger and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and with mixer on low speed beat in flour mixture gradually until just combined. Fold chopped apple into batter.
  • Remove skillet from heat and spoon batter evenly over topping. With a metal spatula spread batter (being careful not to disturb topping), leaving a 1/4-inch border of cooked apples uncovered. If using a non-stick skillet with a plastic handle, wrap handle in a double thickness of foil. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 minutes, or until a tester comes out with crumbs adhering and cake is golden brown. Cool cake in skillet on a rack 10 minutes. Run a thin knife around edge of skillet and carefully invert cake onto a plate.
  • Serve cake warm or at room temperature with caramel sauce and whipped cream.
  • To make Calvados caramel sauce:
  • In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and brandy down side of pan (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in butter. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm before serving.
  • Makes about 1 1/4 cups.

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