Sunday, September 20, 2015

#3620 - Upside Down Caramel Apple Cake

(by Shirley McNevich)

Batter: 2 2/3 cups flour; 2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. salt; 2 cups white sugar; 1 cup softened butter; 4 eggs; 2 tsp. vanilla; 1/2 cup milk

Topping: 1/2 cup butter; 1 1/2 cups Domino's dark brown sugar; 1 tsp. cinnamon; 4 medium apples (washed, peeled and sliced)

In a saucepan over medium heat add 1/2 cup butter--melt. Slowly add brown sugar while stirring--cook/stir until mixture starts to boil. Remove from heat--add 1 tsp. cinnamon--stir well. Pour the hot mixture evenly into the bottom of a greased 9 x 13 cake pan. Spread all of the apple slices evenly over the hot mixture. Batter: in a bowl add flour, baking powder, 1 tsp. cinnamon, and salt--stir to mix. In a mixer add 1 cup butter and the white sugar--beat. Add eggs one at a time--beat. Add vanilla--beat. Slowly add flour mixture--beat. Slowly add milk--beat. Pour batter evenly over the apple slices. Bake at 325 degrees 55-70 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen cake edges with a knife. Place a cake plate upside down on top of the cake, then invert the cake on to the plate. Serve cake with whipped cream.

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