Caramel-Apple Upside-Down Cake
Give pineapple upside-down cake a makeover with apples and a sweet caramel sauce.
Ingredients
Topping
- cup butter or margarine
- cup packed brown sugar
- teaspoon ground cinnamon
- medium apples, peeled, cut into 1/2-inch wedges
Cake
- cups Gold Medal™ all-purpose flour
- teaspoon baking powder
- teaspoon ground cinnamon
- teaspoon salt
- cup granulated sugar
- cup butter or margarine, softened
- eggs
- teaspoon vanilla
- cup milk
- Whipped Cream
- cup whipping cream
- tablespoons granulated sugar
Steps
- Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
- In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
- In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
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