Recipe for patti43

mary3444April 7, 2013

Upside down caramelized apple cake

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups (about 3 small apples) thinly sliced apples
such as courtland, fugi or gala
The cake

6 tablespoons unsalted butter very soft
1 cup sugar
2 eggs room temperature
1 teaspoon vanilla extract
1 cup flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees
Lightly butter the sides of a 9" cake pan (not a spring foam pan)

Combine the butter, brown sugar, cinnamon & nutmeg in a
small saucepan. Stir & bring to a boil & boil for 30 seconds, stirring the whole time. Scrape the mixture into the prepared pan & spread evenly on the bottom. Put the peeled & sliced apples evenly on the bottom of the pan & press slightly to level them.
To make the cake beat the butter & sugar with a electric mixer until creamy. Add eggs & vanilla & beat until very smooth & fluffy about 2 min. Stir the flour, cornmeal, baking powder & salt together then sprinkle over the butter-sugar mix, add the milk & beat just until the batter is evenly moistened about 1 min. Spoon the batter over the apples & smooth the top.

Bake 50 min or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let cool completely before serving.

2 notes: Be careful with the caramelized part as it is very hot & can burn you. Make sure your plate is larger then the cake or you will have a mess when you turn over the cake.

This post was edited by mary3444 on Sun, Apr 7, 13 at 20:01

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Mary, thank you for posting the recipe. Interesting addition of corn meal, huh? I will make it for sure! I bet the house smells wonderful while it's baking.

    Bookmark   April 7, 2013 at 8:27PM
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Wanted to let you know that I made this cake yesterday. OMG it is fabulous! I started eating it right out of the oven, and had to force myself to stop. Later on after dinner, we heated some up in the microwave and put a dollop of vanilla ice cream on top. Incredible. Thank you so much for posting it.

One question, is the 9 inch cake pan supposed to be a round cake pan or a square cake pan, or does it even matter?

I used Square, and I'm wondering if I should have used round. I know it wouldn't change the taste, but maybe the height. Anyway, thank you so much. It was delicious.

    Bookmark   April 11, 2013 at 2:42PM
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Suzieque-glad you enjoyed the recipe. It does not matter weather you use a round or square pan, they both work fine. I always said I wanted to be a chef or baker in another life. If I could I would be in the kitchen cooking all day.

    Bookmark   April 11, 2013 at 6:09PM
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rhizo_1 (North AL) zone 7

Sounds delectable! I've put it on my "must make " list.

I'm going to make an inconsequential correction.....the name of apple variety is spelled Cortland, named after the county in which I was born and grew up. It's a hybrid of the wonderful Mcintosh. Gosh, what flavorful apples (Cortland and Mcintosh)! I'd rather not make an apple recipe if I can't find one of those, lol.

    Bookmark   April 12, 2013 at 6:08AM
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I used Granny Smith apples. That's what I usually use when I'm make an apple dessert. I'm sure it would be just as delicious with the others, as well.

    Bookmark   April 12, 2013 at 7:31AM
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