Upside Down Cinnamon Apple Coffee Cake Recipes

CINNAMON SPICE UPSIDE DOWN APPLE CAKE

Steps:

• Prepare a 13 inch x 9 inch pan by greasing the sides then pouring the melted butter into the bottom.
• Mix together the brown sugar, cinnamon and allspice.
• Sprinkle the brown sugar mixture evenly over the melted butter.
• Arrange the apple slices in an even layer on top of the sugar/butter mixture.
• Cream your butter and sugars together, then beat in the eggs, one at a time, until thoroughly incorporated and the mixture is light and fluffy. Mix in the vanilla.
• Whisk together your dry ingredients. Beat into the wet ingredients until combined. Mix in the shredded apples until spread throughout the batter.
• Gently spread the batter over top of the apple mixture.
• Bake in a 350 degree oven for 40-50 minutes, until it's golden brown and a knife inserted comes out clean. Remove and let sit for 5 minutes,
• One you can touch the pan safely, run a knife along the edges of the pan to loosen the edges, then flip onto a large platter or sheet pan.

UPSIDE DOWN CINNAMON APPLE COFFEE CAKE

Steps:

• 1. Heat oven to 350F. Spray Bundt pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan. Sprinkle some of the nuts over apples.
• 2. Separate dough into 8 pieces. Cut each roll into quarters; place in large bowl. Add remaining apples and nuts.
• 3. In a small bowl, combine margarine, brown sugar, mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples and nuts in pan.
• 4. Bake at 350 for 35-40 minutes or until golden brown. Cool 5 minutes. invert onto serving platter.
• 5. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm cake. Serve warm.

UPSIDE-DOWN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
• In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.

APPLE-CINNAMON UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
• With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
• Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
• To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.