September 22, 2012 | 0 Comments

Apple Cinnamon Upside Down Cake

I found this recipe in Phyllis Hoffman Celebrate Fall 2012 magazine. I’ve been waiting for fall season to make this yummy looking cake. And today was the day. The recipe below is the single cake size. I doubled this recipe today and made two 9″ cakes. My neighbors were the lucky recipient of the extra cake 🙂 Hopefully they enjoyed it as much as I did! This would be perfect for after-church coffee time or even Thanksgiving morning. Enjoy!

Apple Cinnamon Upside Down Cake:

3/4 cup unsalted butter, softened and divided

1/2 cup sugar

1 1/4 cup packed brown sugar, divided

3 large eggs

1/2 t. vanilla

1 1/2 cups flour

3/4 t. baking powder

1/4 t. baking soda

1/4 t. salt

1/2 cup buttermilk

1/2 t. ground cinnamon

1 large granny smith apple, peeled and thinly sliced

Preheat oven to 350 degrees. Spray 1 9″ cake pan with baking spray. In large bowl, beat 1/2 cup butter at medium high speed with an electric mixer until creamy. Gradually add sugar and 1/2 cup brown sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, combine flour, baking powder, baking soda and salt. Add flour mix to butter mix alternately with buttermilk, beginning and ending with flour mix. Melt remaining 1/4 cup butter. Pour into bottom of prepared pan. In a medium bowl, combine remaining 3/4 cup of brown sugar and cinnamon. Sprinkle over melted butter in pan. Arrange apple slices in a single layer over brown sugar mixture. Pour batter over apple slices.

Bake for 40-45 minutes or until a wooden pick comes out clean. Cool in pan for 10 minutes. Carefully invert onto serving dish. Serve warm. Enjoy!