This is the latest new recipe I have tried lately. It wasn't as pretty as theirs was in their picture but it sure was good !I have got to learn how to take good internet pics! As with pineapple upside down cake this was good also. Makes me wonder about using other toppers like pears, peaches, or even some kind of berries!
The only thing I did different was after I poured it into the pan I added some chopped up apples to the top of the batter. I'm thinking now maybe it would have been better to mix some in with the batter but I was afraid they would all sink down.
It was a nice tasty easy cake to make. It was only one 8" round layer but that's ok it was a good size to try out. I can see how this would be good as a larger oblong cake to take somewhere or for more than 2 people. I would for sure double the amount of gooey part for the topping. It wasn't as caramely tasting as I thought it was going to be. I think maybe if I had added a little tiny bit of cream and cooked it just a tad instead of just melting like this calls for it would have a more caramel flavor maybe.
The cake it's self.... it isn't like one of those light and fluffy birthday cake types. It's a little heavier but amazingly light for this type of cake. Just moist enough but not like glue when you eat it. I might save this recipe just for a basic single layer cake like jiffy mix style to fix sometimes.
It's fine eating at room temp but warming up and putting regular heavy cream or cool whip would be good also.
Love
Ranchmama
Hope you enjoy if you try it!
The only thing I did different was after I poured it into the pan I added some chopped up apples to the top of the batter. I'm thinking now maybe it would have been better to mix some in with the batter but I was afraid they would all sink down.
It was a nice tasty easy cake to make. It was only one 8" round layer but that's ok it was a good size to try out. I can see how this would be good as a larger oblong cake to take somewhere or for more than 2 people. I would for sure double the amount of gooey part for the topping. It wasn't as caramely tasting as I thought it was going to be. I think maybe if I had added a little tiny bit of cream and cooked it just a tad instead of just melting like this calls for it would have a more caramel flavor maybe.
The cake it's self.... it isn't like one of those light and fluffy birthday cake types. It's a little heavier but amazingly light for this type of cake. Just moist enough but not like glue when you eat it. I might save this recipe just for a basic single layer cake like jiffy mix style to fix sometimes.
It's fine eating at room temp but warming up and putting regular heavy cream or cool whip would be good also.
Love
Ranchmama
Hope you enjoy if you try it!
Cake
Bake at 350°F
degrees for 35-40 minutesIngredients **** NOTES ****
Topping
¼ cup unsalted butter (60 grams)
½ cup light brown sugar (100 grams)
½ tsp. ground cinnamon
2 lg apples (peel, cored, and thinly sliced)
Cake
1 and ½ cups AP flour, spooned & leveled (190 grams)
1 tsp. baking powder
¼ tsp. salt
½ tsp. ground cinnamon
½ cup unsalted butter, softened (115 grams)
⅔ cup granulated sugar (130 grams)
2 lg eggs, room temperature
1 tsp. vanilla
½ cup milk (120 ml)
Instructions
Spray a 9-inch cake pan well with nonstick cooking spray and set aside.
To make the topping:
Add butter, brown sugar, and cinnamon to pan over medium heat.
Stir well until the mixture is completely melted and smooth.
Remove from the heat
Pour mixture into prepared cake pan evenly on the bottom.
Arrange apple slices evenly on top. Set aside.
To make the cake:
Whisk together flour, baking powder, salt, and cinnamon. Set aside.
In a separate bowl, beat butter and sugar until smooth.
Slowly add the eggs one at a time, mixing after each one.
Add vanilla and mix until fully combined.
Alternate dry mix and milk into butter mix, starting and ending with flour.
Pour the batter on top of the sliced apples.
Bake, allow to cool for about 10 minutes before flipping onto large plate.
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