Wednesday, November 25, 2009
Harvest Apple Upside-Down Cake
Made this recipe to accompany the pumpkin pie. I just took it out of the oven. Wish you could smell it!
3 TBSP Butter, melted
1/3 c. Chopped Nuts (I used pecans)
1/3 c. Brown Sugar, packed
1/4 tsp. Cinnamon
2 Medium Granny Smith Apples, peeled, cored and sliced into rings (I chopped them)
3 1/3 c. All-purpose Baking Mix
1/3 c. Sugar
3/4 tsp. Cinnamon
1 c. Milk
1/3 c. Vegetable Oil
Preheat oven to 350 degrees. Pour melted butter into 9 in. square baking pan. (I used a 10" round). Evenly coat bottom of pan. In small bowl, combine nuts, brown sugar and cinnamon. Sprinkle mixture evenly over bottom of pan. Arrange apples over nut mixture. In a large bowl, whisk together eggs, oil and milk. Add to dry ingredients; stir until just moistened. Spread batter evenly over apples. Bake 35-40 minutes. Test with toothpick. Loosen edges of pan with knife. Carefully invert onto large plate. Serve warm, with whipped topping if desired.
Recipe comes from the Pampered Chef-Recipes from the Heart Cookbook.
Next time I'm going to put Red Hot candies in the topping for get a candied-apple flavor and color.