Upside-down Apple Cake-Best served at Sunday Dinner

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We grow apples on the rabbit patch. I have needed to get pretty creative, when it’s time to pick. You don’t have to have fresh apples for this easy recipe-canned apples work fine, and you can eliminate a bit of work by using them.

Preheat your oven to 350 degrees.

If you are using fresh fruit, you start here- peel about 5 apples, depending on the size.  You choose the variety.  Cut apples into bite-sized pieces. I use a cast iron skillet, but use what you have.  Cover apples with water, not any more and simmer.  You are about on your own here-but I use about 1/2 stick of butter, 1 cup brown sugar, and cinnamon to taste.  I also like to toss butterscotch  morsels in, if I have them-not the whole bag, but a handful.  When the kitchen is filled with the smell of it, and the apples are soft-they are ready. Pour  apples into a greased 11×13 pan, making sure to spread it evenly.* If you are using canned apples, then this is your first step.

For the cake, you can use a boxed mix- I have used yellow, spice and caramel with success. Just mix the cake up as directed on the box. * I use milk instead of water, but you do as you please.  Pour the batter right on top of the apples-try to cover the apples as best you can-but don’t worry , it’s going to bake like it ought to even if you have some bare apples.                                                                                                                                                                                                                                                                                                                  Bake at 350 as the box says, for about 30 minutes. Let it cool a bit-though you are not going to want to wait.  When you serve it, turn the pieces over, so the apples will be on top.

If you have vanilla ice-cream, this is a good time to use it- and remember, this cake is always better if you share it.

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*From “On Any Given Sunday”-May 2016

 

13 thoughts on “Upside-down Apple Cake-Best served at Sunday Dinner

    1. I get them from pinterest-download them to my fb page-then I have a media insert icon on the blog page. Sometimes I think they are so childish-but I am all about imagination and cute-it’s me-so unprofessional! haha!

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  1. Michele, this sounds yummy (I also checked out the pimento cheese — something to try), but there’s a very well known French equivalent called “Tarte Tatin”… the story goes that two sisters, running an inn in western France “invented” it by accident. They were making what should’ve been apple “topping” but left it in the pan too long and, in order to salvage it, they just put the cake batter on top, then flipped it when serving… voilà… You’re making a famous french dessert which, I think, should give you rights to add “French pastry chef” to your resumé.
    😉

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