Apple-Cinnamon Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Found this on the web - looks like it would be a tasty fall recipe. Time listed does not include time to cool Ingredients:
10 tablespoons unsalted butter, room temperature |
1/2 cup light-brown sugar, packed |
3 apples, peeled, cored, and sliced into 8 wedges each (about 1 1/2 pounds) |
1 tablespoon lemon juice |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 cup sugar |
2 large eggs |
1 teaspoon pure vanilla extract |
1/2 cup whole milk |
Directions:
1. Preheat oven to 350 degrees and coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar.
2. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (not all pieces of apple may be used).
3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
4. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla and beat until incorporated. With mixer on low speed, alternately add the flour mixture and the milk in two, beginning and ending with flour mixture.
5. Spoon batter over apples in pan and smooth top. Bake until a toothpick inserted in the center comes out clean, about 45 to 55 minutes. Cool cake in pan on a wire rack.
6. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
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