Caramel Apple Upside Down Cake

Apple desserts are so delightful any time of year.  They are especially easy to make with the Johnny Apple Peeler. Here is a wonderful caramel apple upside down cake recipe: 

Heat oven to 325°F. Line bottom of 9 inch round or square pan with parchment paper. Set aside. 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. 

Use your Johnny Apple Peeler to peel slice and core your apples.  Remove from the peeler and slice.

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.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 or ice cream.  Store cake loosely covered.

Recipe

Caramel Apple Upside Down Cake

Ingredients

 

• ¼ cup butter or margarine
• ⅔ cup packed brown sugar
• ½ teaspoon ground cinnamon
• 2 medium apples, peeled, cored and cut into wedges

Cake

• 1 ⅓ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup butter or margarine, softened
• 2 eggs 
• ½ teaspoon vanilla
• ¼ cup milk

 

 

Instructions

• Heat oven to 325°F. Line bottom of 9 inch round or square pan with parchment paper. Set aside.
• 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. 
• Use your Johnny Apple Peeler to peel slice and core your apples.  Remove from the peeler and slice.
• 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.
• 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 or ice cream. Store cake loosely covered.