Apple Upside Down Cake II

 I guess I like upside down cakes or maybe I just like the hot caramel mess they make while baking. Whatever it is I seem to make just about EVERY kind of upside down cake I can think of. Blueberry, Apple, Orange, Orange Cranberry and Sunshine Upside Down, to name a few!

I was pondering what to make for our teacher luncheon tomorrow and wouldn't you know it, surprise surprise, I came up with an upside down cake. Hunh, maybe it's because once it's done baking it's done, period? Well that doesn't make too much sense because I do love frosting too! Anyway, I made a different version of an apple upside down cake, so it's numbered accordingly.




Apple Upside Down Cake II
--oven 350˚

3 TBSP butter
1/2 cup brown sugar
2 large apples, whatever you happen to have, preferably firm

1/2 cup butter, softened
1 1/4 cup sugar--I used Sucanat
2 eggs, separated
1 1/2 cups flour--I used whole wheat
2 teaspoons baking powder
1/2 teaspoon salt
2 TBSP vanilla extract
1/3 cup of milk


in a 9 inch cake pan melt the butter and brown sugar together
peel the apples and cut the fruit off the core, cut the apples into bite sized pieces
lay the apples over the top of the butter/sugar mix in an even layer, set aside
beat sugar and butter until well creamed
add the egg yolks 1 at a time and beat well after each yolk
in a small bowl sift the flour, baking powder and salt together
whisk the egg whites until frothy, set aside
add the flour and the liquid alternately to the sugar mixture mixing quickly after each addition
add the whisked egg whites mix well and pour over the apples in the cake pan
bake for 40-45 minutes until a toothpick comes out clean invert on a cake plate immediately
cool and serve

Do you like upside down cake? I'm thinking my answer to that question is yes, yes I do.


Peace and Love--