Thursday, March 27, 2008

Upside Down Cake

Is there more comforting food than apples? When they're baked and drizzled with butter and brown sugar, it's like eating a warm bath. Sometimes it's even better than chocolate, call me a heretic from the cult of cacao, but every once in a while a warm homely apple dessert hits the spot- like a bullseye to your sweetsoul. Considering that, I had no choice but to make an warm caramel apple upside down cake for a friend feeling a little upside down.

Caramel Apple Upside Down Cake
Preheat oven to 325F, spray bottom and sides of a square baking pan.
Melt 1/2 cup butter/marg (I had to use marg. but whenever possible use butter) in a saucepan, stir in 2/3 c. brown sugar, 1/2 tsp. cinnamon, 1 tsp. vanilla. Stir until butter/marg melts and the liquid is a deep tawny shade. Peel, core, and slice up in 1/2" pieces 2 delicious red apples. Pour caramel sauce in baking pan and spread evenly, arrange apple slices tightly over (overlapping if necessary) sauce.
In large bowl mix 1 1/2 c. all purpose flour, 1 tsp. baking powder, 1 tsp. cinnamon. Add 1 c. reg. sugar, 1/2 c. softened butter/marg., 2 eggs, 1 tsp. vanilla. Beat on med. speed until all ingredients incorporated and batter in thick and creamy. Add 1/4 - 1/2 c. of milk or non-dairy creamer. Spread batter over apple wedges. Bake 50- 60 mins or until toothpick inserted in middle comes out clean.

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