This cake is baked on top of caramelized apples. When done baking, the cake is inverted or turned “upside down” onto a plate. Surprise…the gooey caramelized apples become the delicious topping!
Makes 8 servings
Ingredients:
Apple topping:
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 medium apples, peeled, quartered, cored and sliced into 1/4-inch slices
Spice Cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/3 cup butter, melted
- 1 egg
- 3/4 cup milk
- 1 tsp. vanilla extract
Directions:
- Preheat oven to 350° F and butter the sides of a round 9-inch cake pan.
- In the cake pan, melt butter over low heat. Sprinkle brown sugar evenly over melted butter and warm until the sugar and butter blend together, about 1 minute. Arrange apple slices in a circular pattern on top of the blended brown sugar and butter.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Add melted butter, egg, milk and vanilla. Whisk for 2 minutes until well blended.
- Pour the cake batter over the apples in the pan. Bake for 35-40 minutes, until a toothpick inserted comes out clean.
- Let the cake cool for 5 minutes then invert onto a serving plate. Leave the pan over the cake for a couple minutes. Remove the pan and serve. Enjoy with whipped cream, if desired.
Tips:
- Store leftover cake, covered in the refrigerator for up to 3 days.
- The best apples for baking should have a firm texture enough to hold their own during the cooking process and have a good bit of acidity. Examples of good baking apples include Cortland, Crispin (Mutsu), Northern Spy, Ida Reds, McIntosh, Pink Lady, Rome, and Winesap.