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Apple Upside Down Cake

November 1, 2015
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Here’s a great cake recipe to use up extra apples in the fridge. I first baked this cake a year ago and served it to friends, who loved it. It’s sweet and moist and delicious! I got this recipe from Rachel Ray’s magazine, though I tweaked a few things.

Ingredients:
1 1/2 sticks unsalted butter, softened
1/3 cup dark brown sugar, packed
2 Tablespoons pure maple syrup
2 large, crisp apples, peeled, cored and cut into 1-inch cubes
1/2 cup coarsely chopped almonds
1 teaspoon fresh lemon juice
1/2 teaspoon cinnamon
Salt
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sour cream

Directions:

  • Pre heat oven to 350 degrees F.
  • Spray a deep (at least 2 inches) 9-inch round cake pan with Pam cooking spray. Set aside.
  • In a medium saucepan, melt 4 tablespoons butter.
  • Add brown sugar and maple syrup and stir over medium heat until sugar bubbles.
  • Remove pan from heat and stir in apples, nuts, lemon juice, cinnamon and a pinch of salt.
  • Spread mixture over bottom of prepared cake pan.
  • In a medium bowl, whisk together flour, baking powder and 1/4 teaspoon of salt. Set aside.
  • Beat remaining 8 tablespoons of butter with an electric mixer, just until smooth.
  • Add granulated sugar and beat on medium speed until light and fluffy, about 2 minutes.
  • Add eggs, 1 at a time, and beat until incorporated.
  • Mix in vanilla.
  • Reduce mixer speed to low and add flour mixture to the batter in 3 parts alternating with sour cream in 3 parts.
  • Mix until ingredients are just combined.
  • Turn off mixer and finish mixing batter by hand with a large rubber spatula until the flour is fully incorporated.
  • Drop batter by spoonfuls onto apple-nut mixture and carefully spread to fill pan. (Don’t worry if the layer of batter is uneven, it will even out during baking.)
  • Slide cake into oven and bake until golden and the center springs back when lightly touched, about 35 minutes.
  • Let cake cool on a wire rack about 5 minutes, then flip pan over onto a serving plate.
  • Let cake sit upside down for a moment, then pull the pan away.
  • Serve warm or at room temperature.
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