Apple Upside-Down Cake

Course Desserts & Sweets
Prep. Time 30 mins
Cooking Time 30 - 35 mins
Yields 8 to 10 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

Topping:

1 tbsp (15 ml) butter

1 tbsp (15 ml) bread crumbs

3 apples, cored and sliced

2 tbsp (30 ml) brown sugar

1/4 cup (60 ml) slivered almonds, toasted

1/2 tsp (2 ml) cinnamon

Cake Batter:

3/4 cup (180 ml) butter, softened

1 1/2 cups (375 ml) brown sugar

3/4 cup (180 ml) ground almonds

3 eggs

2 1/2 cups (625 ml) all-purpose flour

1 1/2 cups (375 ml) milk

1/2 cup (125 ml) sour cream or plain yogurt

2 tsp (10 ml) baking powder

2 tsp (10 ml) cinnamon

1 tsp (5 ml) baking soda

1/2 tsp (2 ml) salt

Instructions

Preheat oven to 375 °F (190 °C).

To make topping, butter a 13 x 9 inch (33 x 23 cm) baking pan. Sprinkle bread crumbs in the pan; set aside.

In a bowl, toss apple slices with brown sugar, slivered almonds and cinnamon. Arrange apple mixture evenly on bottom of the pan.

To make cake batter, beat butter and sugar until light and fluffy. Beat in ground almonds and eggs. Stir in the remaining ingredients until smooth. Spoon batter over apples.

Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean.

Place on a cooling rack for 15 minutes. To invert, place cooling rack on top of the cake, turn cake upside down and carefully remove pan.

Tips

Cinnamon and apples baking in the oven make a house smell like home. This lovely cake is good hot or cold. Serve it with real whipped cream - it's lovely!

James Barber

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Nutritional Info

Per serving

Energy: 526 Calories
Protein: 9 g
Carbohydrate: 70 g
Fat: 25 g
Fibre: 3 g
Sodium: 464 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 15 % / 163 mg
Folate: 25 %
Magnesium: 23 %
Riboflavin: 23 %
Iron: 22 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Cathy
February 2nd, 2012

Just made this cake. I can't believe how much batter it made. I'll used a bigger bowl next time. I ended up making an oblong cake from recipes and the extra batter for cupcakes. I used pears instead of apples, and instead of mixing apples, brown sugar,cinammon together in a bowl, I just sprinkled it over the pears. One less bowl to wash! Oh and I had to make my own baking powder from cream of tartar, baking soda and cornstarch,