It’s apple season! For me, that is cause for celebrating as apples are my favorite fruit and I eagerly wait all year for those gorgeous red globes to ripen. Sparky has three apple trees in his garden and today I went out and picked an eight quart basket full so I could start my apple baking spree. Today, it was my “oh, so yummy,” take on an upside down cake. Loaded with tender apples in a brown sugar butter sauce and redolent with cinnamon, this cake is a winner and a keeper! I’m sure you will love it as much as we did today. I used my 8 inch cast iron skillet but an 8 inch square baking dish will work just fine.
Here’s what we’ll need.
Apple Cinnamon Upside Down Cake
A nice tender cake with the consistency of a coffee cake. Topped with a delectable cinnamon, nutmeg, buttery brown sugar sauce that coats all those delicious apples and walnuts. What could be better? Nothing. Nothing could be better! Preheat oven to 325 degrees.
- 1/4 cup Butter
- 2/3 cup Brown Sugar packed
- 3/4 tsp ground Cinnamon
- 1/4 tsp ground Nutmeg
- 1/4 cup diced Walnuts
- 2 large apples peeled, seeded and sliced into 1 inch pieces
- 1-1/3 cup Flour
- 1 tsp Baking Powder
- 1/2 tsp ground Cinnamon
- 1/4 tsp ground Nutmeg
- 1/4 tsp Salt
- 1 cup sugar
- 1/4 cup Butter softened
- 1/2 tsp Vanilla
- 1/4 cup Vegetable Shortening
- 2 large Eggs
- 1/4 cup Milk
- Place the butter in the cast iron skillet or baking dish and place in the oven to melt the butter.
- When melted, add the brown sugar, cinnamon, nutmeg and walnuts. Stir to well combine then place back in the oven for a few minutes for the brown sugar to melt. Remove from oven.
- Generously cut those apples into large one inch slices. They will cook down a lot! Arrange the apple slices over the top of the brown sugar sauce and set the pan aside while preparing the cake.
- In a medium size bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a large bowl combine the sugar, butter and shortening. Using an electric mixer, beat until fluffy; about 2 minutes.
- Add eggs, one at at time and beat until well incorporated and smooth. Stir in the vanilla.
- The batter will be thick.
- Carefully and slowly spread the batter evenly over the apple mixture in the skillet.
- Bake for 55 minutes until a toothpick inserted in the middle comes out clean. Doesn't that look awesome? Remove from the oven and set on a cooling rack for 15 minutes.
- Run a knife around the outside edge of the skillet or baking dish. Using a plate that fits over your skillet/baking dish, carefully invert the skillet so that the cake drops onto the plate. Don't fret if some of the topping sticks to the pan. Just take a spoon or a spatula and patch it up! I don't spend one minute worrying about that.
- Serve as is, or do as Sparky does. Liberally apply as much whipped cream as you can. Add more whipped cream as you deplete your supply!
- Once again, thank you so much for stopping by today. I truly enjoy sharing my passion for life and cooking with you all. Remember that old adage "an apple a day keeps the doctor away?" Well, let's do our best to keep healthy by eating apples!
- Until next time, journey on! Hugs and much love from me, Karen, TJG Please: stop by my website which is so very different from my Facebook page. Leave me a comment when you have a minute. www.thejourneygirl.com
Tried this recipe?Let us know how it was!
Norma Dominguez says
I never did an apple upside down cake before! I wrote down yours and later I noticed you left out when to incorporate them into the batter! Having baked before (Im not the best) I divided the milk and the flour into the batter! I think showing pics made you forget this step. It’s in the oven now and rising, so I’m hoping for the best!