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.
DONNA HAY'S APPLE UPSIDE-DOWN SYRUP CAKES
From Donna Hay's "The Instant Cook". Very easy but looks like a cafe dessert! You can also make it with mangoes and replace the ground almonds with desiccated coconut. Or apricots and ground hazelnuts. I use my silicon large 6-muffins moulds, and they come out easy.
Provided by Lee_tah
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160C (200F).
- Stir 90g butter, brown sugar and water together in a saucepan until butter is melted. Then stir in apple slices and cook for 3 minutes.
- Spoon apples equally into 6 x 1 cup muffin tins or ramikins. put a few tablespoons of syrup in with the apple slices as well. Reserve the remaining syrup for later.
- Prepare the cake batter: Put all the ingredients in a bowl together. Mix until combined. Then spoon the batter equally over apples.
- Bake 25 minutes or until a toothpick comes out clean.
- Cool 5 minutes in the tin, then flip onto serving plates. Serve with extra caramel sauce and ice cream or unsweetened cream.
Nutrition Facts : Calories 658.1, Fat 32.6, SaturatedFat 15.5, Cholesterol 131.2, Sodium 267, Carbohydrate 87.6, Fiber 3.5, Sugar 66.5, Protein 8.4
CANDY APPLE UPSIDE DOWN CAKE
A grown-up version of a favorite childhood treat! Easier to make, easier to eat...just as delicious!
Provided by cindy sandberg
Categories Cakes
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350. Grease a 9"round cake pan. Line with parchment paper and grease that as well.
- 2. Make the topping: In a saucepan, combine candies, sugar, food coloring and apple juice. Stir over high heat until candy dissolves. Add apples and bring to a boil, stirring occasionally. Boil for 5 minutes. Place in the cake pan.
- 3. For the cake:Whisk the flour, baking powder, baking soda and salt together. In a large mixing bowl, cream butter and sugar until fluffy. Beat the egg yolks in one at a time, scraping bowl as needed. Beat in the sour cream and vanilla until smooth. On low speed(or by hand) stir in the flour mixture in three additions, scraping sides of bowl after each. Mix only until combined with no lumps. Do'nt over mix.Spread the batter over the apple mixture in the pan. Bake for 35-45 minutes until golden brown and toothpick comes out clean. Let cool 5 minutes on wire rack. Run a thin spatula around sides of cake to loosen, then invert onto serving plate. Leave pan in place for 1-2 minutes, then carefully lift off. If needed, remove parchment from apples.
CARAMEL-APPLE UPSIDE-DOWN CAKE
The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
- In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
- In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
- Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g
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