Makes a 10 inch cake
Talk about comfort food! This sinful delight is about as comforting as it gets with its delectable caramelized apples topping tender white cake. What more could one ask. This is by far my favorite of the upside-down cake family.
Pan Preparation and Topping:
- ½ stick of melted butter or margarine
- ½ cup sugar
- 1 tablespoon powdered cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon powdered ginger
- ¼ teaspoon powdered cloves
- 3 or 4 firm apples
Line a 10-inch spring form pan with a circle of baker parchment. Pour in the melted butter and spread evenly. Mix the sugar and spices together and sprinkle evenly over the bottom of the pan. Peel the apples, quarter and remove the cores. Cut into thin slices. Arrange the slices in concentric circles in the bottom of the pan.
The Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cups sugar
- ½ cup (1 stick) butter or margarine
- 2 eggs
- 1 tablespoon vanilla flavoring
- ½ cup water
Preheat oven to 350°. Sift flour and baking powder together and set aside. In a bowl cream the sugar and butter together well. Add the eggs and vanilla and mix well. Add the flour and water and mix until well incorporated. Pour into the pan on top of the apples and place in the center of the oven. Bake for approximately 30 minutes or until a slim bamboo skewer inserted in the center comes out clean. Remove from the oven and place on a wire rack until cool. Remove the outer ring of the pan. Place a serving plate on top of the cake and carefully invert. Remove the bottom of the pan, and then carefully peel off the baker’s parchment. Some of the apples will stick to it. With a table knife, carefully scrape them off the paper and replace on top of the cake as you peel off the paper.
You can use a white cake mix instead of making the cake from scratch if you prefer.