Ruby Tues Meets Kitchen Love

Ruby Tuesday 94
meets
Caramel Apple Upside Down Cake
for Kitchen Love

Even though Autumn is not in the air in my neck of the woods — I can pretend.  😀   In October, I like try both apple and pumpkin recipes … tried and true ones as well as a few new ones.  Recently, I came across a recipe on Lori Lange’s RecipeGirl Blog for Caramel Apple Upside Down Cake.  The “mood” hit me to create something special from the kitchen for my hubby.  I had all the ingredients.  The warming fragrance welcomed him home.  It was a huge hit.  My husband said it was a definite keeper!

 Caramel Apple Upside Down Cake

Yield: 8 servings
Prep Time: 25 min;
Cook Time: 50 min

Ingredients:

CARAMEL TOPPING:
1/4 cup (1/2 stick) butter
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled and cut into 1/2-inch wedges

CAKE BATTER:
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated white sugar
1/2 cup (1 stick) butter, at room temperature
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup milk

TOPPING:
heavy whipping cream
powdered sugar

Directions:

1. Preheat oven to 325 degrees F. Spray bottom and sides of an 8 or 9-inch square pan with cooking spray.

2. Prepare the caramel topping: In a small saucepan, melt the butter over medium heat, stirring occasionally. Stir in the brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into the pan; spread evenly over the bottom of the pan. Arrange apple wedges over the brown sugar mixture, overlapping and layered as needed.

3. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. In a large bowl, use an electric mixer to beat the sugar and butter, beating until fluffy (scrape down sides as needed). Beat in the eggs until smooth. Add the vanilla. Gradually beat in the flour mixture alternately with the milk, beating after each addition until smooth. Spread the batter evenly over the apples.

4. Bake 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then run a knife along the edges of the pan to loosen the cake. Place a serving plate upside down over the pan; turn plate and pan over, and remove the pan.

5. Serve warm pieces with sweetened whipped cream (beat 1 cup of cream with a heaping tablespoon of powdered sugar until it reaches whipped cream consistency).

Tips:

High Altitude changes (3500 to 6500 feet): Change oven temperature to 350 degrees. Increase flour to 1 1/2 cups. Decrease sugar in cake to 3/4 cup.

Previous: Ruby Tuesdays

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© by rgb for “On Dragonfly Wings with Buttercup Tea”, 2011 – 2013

Ruby Tuesday Too

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