upside-down apple cake

This afternoon I experimented with apple cake. I had to make something for a Thanksgiving party, and we had a lot of apples. So I found a recipe in a very old cookbook, and modified it because it was completely boring. It is not gluten-free, unfortunately, but I might try to do that in the future.

4 cooking apples, cored
lemon juice
3 tablespoons butter
1 cup packed brown sugar
1 egg
1 cup sugar
1 1/2 cups milk
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
Confectioner’s sugar
2 teaspoons cinnamon

1. Place butter in the bottom of a bundt pan, put the pan in the oven to melt the butter. Slice 2 of the apples very thin, lengthwise. Sprinkle lemon juice on the apples to keep them from turning brown.
2. Chop the other 2 apples into little pieces. Put in a small pot with 1/4 cup water, cinnamon, and 2 tablespoons sugar, boil until apples are soft, take off heat.
3. When the butter in the pan has melted, take it out of the oven. Sprinkle the brown sugar evenly over the butter. Make sure that the pan is greased so that the cake does not stick. Overlap the apple slices evenly around the pan, making two layers.
4. In a mixing bowl, mix the egg and sugar with an electric mixer, adding vanilla and milk. Add the baking powder and flour. Pour the apple mixture from the pot into the batter, stir well.
5. Pour batter into pan over the apples. Place the pan in the oven at 325 F, cook for 35 minutes or until cake is done. Let cool, then turn upside down. Sift Confectioner’s sugar over the finished product before serving.

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