Advertisement
Recipe: Apple - Caramel Upside Down Cake
Similar Categories: Apple, Caramel, Upside, Down, Cake
Serving Size : 8 Preparation Time :2:00
1 large apple, for cooking -- about 1/2 lb.
10 tablespoons butter -- softened
1 1/4 cups plus 3 tablespoons granulated sugar
2 eggs
1 cup pecans -- (4 ounces)
1 teaspoon cinnamon
2 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
PREPARATION:
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a
9-inch, cast-iron skillet over medium-low heat. Add apple slices and sauté
until wilted, about 3 minutes. Transfer slices to a plate. Increase heat to
high, add 1/4 cup sugar to skillet and cook, stirring frequently, until
sugar melts and turns golden, about 3 minutes. Remove skillet from heat and
arrange the apple slices in a circular pattern over the bottom. Set skillet
aside.
Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set aside.
Sift flour with baking powder, baking soda, and salt; set aside. Beat
remaining butter in a bowl until lightened. Gradually beat in 1 cup sugar,
eggs, one at a time, sour cream, and vanilla. Fold dry ingredients into the
batter.
COOKING:
Adjust oven rack to middle position and heat oven to 350°F. Sprinkle half of
the pecan mixture over the apples. Using your fingers or a spoon, carefully
spread half of the cake batter over pecans. Sprinkle the remaining pecan
mixture over the batter and carefully spread the remaining cake batter over
pecans. Bake the cake until top is golden and a toothpick inserted in the
center comes out clean, about 45 minutes. Cool on a rack for 5 minutes. Run
a small knife along the edge of the cake and carefully invert cake onto a
serving platter. If apples stick to the skillet, loosen with a knife and
arrange on the cake. Serve slightly warm or at room temperature. (Can cover
and store at room temperature up to 2 days.)
Per Serving (excluding unknown items): 542 Calories; 31g Fat (50.4% calories
from fat); 7g Protein; 62g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol;
383mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.
1 large apple, for cooking -- about 1/2 lb.
10 tablespoons butter -- softened
1 1/4 cups plus 3 tablespoons granulated sugar
2 eggs
1 cup pecans -- (4 ounces)
1 teaspoon cinnamon
2 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
PREPARATION:
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a
9-inch, cast-iron skillet over medium-low heat. Add apple slices and sauté
until wilted, about 3 minutes. Transfer slices to a plate. Increase heat to
high, add 1/4 cup sugar to skillet and cook, stirring frequently, until
sugar melts and turns golden, about 3 minutes. Remove skillet from heat and
arrange the apple slices in a circular pattern over the bottom. Set skillet
aside.
Chop pecans, toss with 3 tablespoons sugar and the cinnamon, and set aside.
Sift flour with baking powder, baking soda, and salt; set aside. Beat
remaining butter in a bowl until lightened. Gradually beat in 1 cup sugar,
eggs, one at a time, sour cream, and vanilla. Fold dry ingredients into the
batter.
COOKING:
Adjust oven rack to middle position and heat oven to 350°F. Sprinkle half of
the pecan mixture over the apples. Using your fingers or a spoon, carefully
spread half of the cake batter over pecans. Sprinkle the remaining pecan
mixture over the batter and carefully spread the remaining cake batter over
pecans. Bake the cake until top is golden and a toothpick inserted in the
center comes out clean, about 45 minutes. Cool on a rack for 5 minutes. Run
a small knife along the edge of the cake and carefully invert cake onto a
serving platter. If apples stick to the skillet, loosen with a knife and
arrange on the cake. Serve slightly warm or at room temperature. (Can cover
and store at room temperature up to 2 days.)
Per Serving (excluding unknown items): 542 Calories; 31g Fat (50.4% calories
from fat); 7g Protein; 62g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol;
383mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Apple, Caramel, Upside, Down, Cake
| Carambola Upside Down Cake | Cherry - Almond Upside - Down Cake |