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Upside-Down Apple Cake

Upside-Down Apple Cake

Nutrition Facts
  • cal. (kcal) 313
  • Makes: 9 servings
  • Prep: 25 mins
  • Cool: 25 mins
  • Bake: 55 mins at 350°F
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by 10 people
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Ingredients

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  • 1/3 cup cold unsalted butter, cut up
  • 6 very small red cooking apples (1 1/4 to 1 1/2 pounds total)
  • 1/3 cup packed brown sugar
  • 1 1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • Ice cream (optional)

Directions

  1. Heat oven to 350 degrees F. Place cold butter in a 9 x 9 x 2-inch baking pan. Place in 350 degrees F oven for about 5 minutes or until butter is melted. Meanwhile, halve apples; remove stems. With a melon baller or small spoon, scoop out apple cores. Sprinkle brown sugar over melted butter; stir. Arrange 9 apple halves in butter mixture, cut sides down. Return to oven and bake 10 to 15 minutes or until bubbly.
  2. Meanwhile, peel and coarsely shred remaining 3 apple halves; set aside. In a medium bowl combine flour, granulated sugar, baking powder and spices. Add
  3. shredded apple, milk, 1/4 cup softened butter, egg and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter gently over apples in pan, spreading evenly (some apple may still be exposed and some butter mixture may come to the surface).
  4. Bake at 350 degrees F for about 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 5 minutes. Loosen edges and invert onto serving platter. Spoon any topping left in pan over the top of cake. Cool about 20 minutes; serve warm with ice cream.

Nutrition Information for Upside-Down Apple Cake

Servings Per Recipe: 9
PER SERVING: 313 cal., 13 g total fat (8 g sat. fat), 56 mg chol., 157 mg sodium, 47 g carb. (2 g fiber), 3 g pro.