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August 2, 2011
Apple Upside-Down Cake
Traditional Cakes & Pies
Prep time:
15 minutesbaking time:
35 minutes“Grandma's apple variation of pineapple upside-down cake won a blue ribbon at the county fair.”
Ingredients
Serves 6
- 7 tablespoons butter, divided
- 3/4 cup firmly packed light brown sugar, divided
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large apples, peeled, cored, cut into rings
- 2 teaspoons lemon juice
- 1 1/3 cups cake flour
- 1/2 cup granulated sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 large egg, separated
Directions
1
Preheat oven to 375°F. Melt 4 tablespoons butter in 8-inch square baking pan. Add 1/2 cup brown sugar, cinnamon and nutmeg; mix well.
2
Arrange apples over brown sugar mixture in bottom of pan; sprinkle with lemon juice. Set aside.
3
Combine cake flour, granulated sugar, remaining 1/4 cup brown sugar, baking powder and salt in large bowl. Cut in remaining 3 tablespoons butter until mixture resembles coarse crumbs.
4
Add milk and vanilla extract; beat until dry ingredients are moistened. Beat for 2 minutes more. Blend in egg yolk.
5
Beat egg white in small bowl until stiff peaks form; gently fold into batter. Pour over apples in pan.
6
Bake until toothpick inserted in center comes out clean, about 35 minutes. Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving plate. Let stand on plate about 1 minute before removing pan. Serve warm.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Successfully removing a warm cake from the baking pan to a serving plate was easy once we picked up on Grandma's technique. She first inverted the serving plate over the top of the pan. Using pot holders, Grandma picked up both the plate and pan and inverted them so that the serving plate was right side up. Then she carefully removed the baking pan. The cake always came out in one beautiful piece.
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