Caramel Apple Upside Down Cake
Servings
10 Servings
Ingredients
- 1/4 cup oil
- 2/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 2 apples peeled and sliced
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup oil
- 2 eggs
- 1/2 teaspoon vanilla
- 1/4 cup almond milk
Instructions
- Heat the oven to 325. Spray the bottom and sides of a disposable 9 inch pan with cooking spray. Mix 1/4 cup oil, sugar, and 1/2 teaspoon cinnamon together in the pan and pat down to form an even layer. Put the pan on the stove over a low flame. Watch carefully until the sugar starts to melt (about 5 minutes). Remove from stove and arrange apple slices over caramel mixture, making two layers of apples if needed.
- Mix flour, baking powder, cinnamon, sugar, oil, eggs, vanilla, and almond milk in a medium bowl until well blended. Carefully spread over apples.
- Bake for approximately one hour, or until a toothpick comes out clean. Let cool for 15 minutes. Run a knife around the sides of pan to loosen the cake. Place a heat proof plate upside down over the pan, turn the plate and pan over. Carefully remove pan.
- Source: Betty Crocker Fall Baking, the original recipe can be found here.
That should be fine
Can I substitute Duncan hines yellow cake mix and bake as per it’s instructions instead of the cake in this recipe?
The disposable pan makes for easier cleanup, if using a regular pan make sure to grease it first.
Why use a disposable pan??????
This is similar to a recipe I got from http://www.kingarthurflour.com and used for Rosh Hashanah – Wowee! It was fantastic. The recipe I used called for those cinnamon chips – totally delicious dessert…