Upside-Down Apple Cake

Upside-Down Apple Cake
Makes 9
Prep 25 m
Cool 25 m
Bake 55 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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: 8 g sat. fat, 2 g fiber, 157 mg sodium, 313 kcal cal., 3 g pro., 47 g carb., 13 g Fat, total, 56 mg chol.