Apple Upside-Down Cake

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Prep: 25 minutes
Bake: 55 minutes
Cool: 25 minutes

Nutrition Facts
Calories 313, Total Fat (g) 13, Saturated Fat (g) 8, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 56, Sodium (mg) 157, Carbohydrate (g) 47, Total Sugar (g) 30, Fiber (g) 2, Protein (g) 3, Vitamin A (DV%) 0, Vitamin C (DV%) 5, Calcium (DV%) 6, Iron (DV%) 7, Other Carbohydrates (d.e.) 1, Percent Daily Values are based on a 2,000 calorie diet

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  • 9

Ingredients

  • 1/3 cup butter, cut up
  • 1/3 cup packed brown sugar
  • 6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
  • 1-1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1 tsp. vanilla
  • Vanilla ice cream (optional)

Preparation

Step 1

1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.

2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).

3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream.

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