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Name: Apple Upside-Down Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 Eggs; 1 tb Ground cinnamon; 1 Stick butter or margarine; 3/4 c Chopped blanched almonds; or; 1 1/2 c milk; 2/3 c Vegetable shortening; 3 ts Baking Powder; 2 3/4 c Flour sifted; 1/2 ts Salt; 4 Medium-size baking apples;; 1 ts Vanilla extract; 3 c Sugar (I use 1/2 cup less)

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INGREDIENTS

2 Eggs
1 tb Ground cinnamon
1 Stick butter or margarine
3/4 c Chopped blanched almonds; or
1 1/2 c milk
2/3 c Vegetable shortening
3 ts Baking Powder
2 3/4 c Flour ; sifted
1/2 ts Salt
4 Medium-size baking apples;
1 ts Vanilla extract
3 c Sugar (I use 1/2 cup less)

Servings

INSTRUCTIONS

From: Ruth Heiges Date: 26 Oct 1995 13:10:30 -0500 1. Melt butter in 13x9x2" baking pan inoven while pre-heating; remove. Combine 1 cup of sugar, chopped nuts and cinnamon in small bowl. Sprinkle evenly oveer melted butter. Arrange apple slices, overlapping slightly. 2. Sift flour, remaining sugar, baking powder and salt into large bowl. Add shortening, milk, eggs and vanilla. Beat at low speed, until combined, then at high speed for 2 minutes. Pour evenly over apples. 3. Bake at 350 F (160 C) for 1 hour and 10 minutes, or until top springs back when lightly pressed with fingertip. 4. Cool in pan on wire rack for 5 minutes. Loosen around edges with a knife. Cover with a large serving tray or cookie sheet. Turn. Lift off pan. This came from an issue of either Family Circle or Womans Day over 20 years ago. It has never failed and has never failed to please. The original recipe calls for the blanched almonds, but I prefer the taste and texture of walnuts or pecans. I also recommend using Granny Smith apples, and unsalted margarine can be used in place of vegetable shortening. Butter is best for the topping. The full quantity of sugar is too much for my taste. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Apple Upside-Down Cake

2 Eggs
1 tb Ground cinnamon
1 Stick butter or margarine
3/4 c Chopped blanched almonds; or
1 1/2 c milk
2/3 c Vegetable shortening
3 ts Baking Powder
2 3/4 c Flour sifted
1/2 ts Salt
4 Medium-size baking apples;
1 ts Vanilla extract
3 c Sugar (I use 1/2 cup less)

From: Ruth Heiges <heiges@post.tau.ac.il>    Date: 26 Oct 1995 13:10:30 -0500  1. Melt butter in 13x9x2" baking pan inoven while pre-heating; remove.  Combine 1 cup of sugar, chopped nuts and cinnamon in small bowl.  Sprinkle  evenly oveer melted butter.  Arrange apple slices, overlapping slightly.    2. Sift flour, remaining sugar, baking powder and salt into large bowl. Add  shortening, milk, eggs and vanilla.  Beat at low speed, until combined,  then at high speed for 2 minutes. Pour evenly over apples.    3. Bake at 350 F (160 C) for 1 hour and 10 minutes, or until top springs  back when lightly pressed with fingertip.    4. Cool in pan on wire rack for 5 minutes. Loosen around edges with a  knife. Cover with a large serving tray or cookie sheet. Turn. Lift off pan.  This came from an issue of either Family Circle or Womans Day over 20  years ago. It has never failed and has never failed to please. The original  recipe calls for the blanched almonds, but I prefer the taste and texture  of walnuts or pecans. I also recommend using Granny Smith apples, and  unsalted margarine can be used in place of vegetable shortening. Butter is  best for the topping. The full quantity of sugar is too much for my taste.    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 16 Servings

Calories: 270
Calories from Fat: 160 (59%)

Amt Per Serving		% DV

	Total Fat 17.7g	24 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 3.2g
Cholesterol 147.7mg		45 %
Sodium 116mg		4 %
Potassium 84.6mg		2 %
Total Carbohydrate 20.9g		6 %
	Dietary Fiber 1g	4 %
	Sugars, other 19.9g
Protein 6.9g		10 %
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Calories per serving: 270

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