Well, here you have it. The last apple recipe for a long while. As tomorrow marks the first day of fall, it will be time to move on to a wholllleee lot of PUMPKIN.
My faithful apple tree down the street has started to flop and me, being a mere 5 feet and 3 inches tall, am unable to reach anymore fruit. Those on the ground have been smushed, or converted into a new home for a growing spider.
Yesterday was my first day back to the hustle and bustle of work and school and I was incredibly proud of myself for finding the time to bake this cake. My roommates and I took it to share with a few friends, then gave a piece to our new neighbor downstairs! It seems this cake sure spreads the love.
Definitely an incredibly moist, fluffy, and flavorful treat. Enjoy!
Apple Upside-Down Cake
1/3 C Unsalted Butter
1/3 C Light Brown Sugar
3-4 Apples, peeled and sliced
1 1/3 C Flour
2/3 C Sugar
2 Tsp Baking Powder
1 1/2 Tsp Cinnamon
1 C Apple, grated
1 Tsp Pure Vanilla Extract
1/4 C Unsalted Butter
For the topping:
Preheat the oven to 350 degrees.
Place the butter in a square baking pan, and put it in the oven until the butter is melted.
Once the butter is melted, sprinkle the brown sugar over top, and place a layer of apple slices in the pan.
For the batter:
Combine the flour, sugar, baking powder, and cinnamon in a large mixing bowl.
Add the grated apple, milk, egg, vanilla, and butter. Beat on high until a batter forms.
Pour the batter over top of the baked apple mixture. The butter may rise to the top of the pan, which is fine.
Bake in the oven for 35 minutes until done