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Name: Caramel Apple Upside Down Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lg Egg; 1/2 ts Baking soda; 1/2 Unsalted butter; softened; 5 lg Apples; peeled, cored,; 1/4 ts Salt; 1/3 c Buttermilk; 1 ts Baking Powder; 2 ts Cinnamon; 2/3 c Sugar; 2 ts Vanilla; 3/4 c Brown Sugar packed; 1 c Flour

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INGREDIENTS

1 lg Egg
1/2 ts Baking soda
1/2 Unsalted butter; softened
5 lg Apples; peeled, cored,
1/4 ts Salt
1/3 c Buttermilk
1 ts Baking Powder
2 ts Cinnamon
2/3 c Sugar
2 ts Vanilla
3/4 c Brown Sugar ; packed
1 c Flour

INSTRUCTIONS

Grease Springform pan. Wrap with foil on outside. Spread brown sugar evenly on bottom of pan. Press evenly. Sprinkle 1 tsp cinnamon on brown sugar. Cut 2 tbsp butter into bits and scatter over sugar. Arrange apples (halves) in pan overlapping. Sift flour, baking powder, soda, salt and 1 tsp cinnamon. Set aside. Cream sugar and 1/2 cup butter. Add egg, beat until fluffy. Add buttermilk and vanilla. Mix well (might appear curdled). Add sifted ingredients, mix until smooth. Spread over apples carefully. Place pan on baking sheet. Bake at 350F for 1 hour. Let cake cool for 5 minutes. Remove ring and invert onto serving plate. Leave bottom of pan on for 10 more minutes. Lift bottom off and let cook for 1 hour before serving. Can be made 1 day ahead. Keep at room temp. Reheat at 200F. Serve with cool whip and sprinkle with cinnomon Source: The Pampered Chef Typos by Sarah Gruenwald sitm@ekx.infi.net Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep 17, 1999

NOTES

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Caramel Apple Upside Down Cake

1 lg Egg
1/2 ts Baking soda
1/2 Unsalted butter; softened
5 lg Apples; peeled, cored,
1/4 ts Salt
1/3 c Buttermilk
1 ts Baking Powder
2 ts Cinnamon
2/3 c Sugar
2 ts Vanilla
3/4 c Brown Sugar packed
1 c Flour

Grease Springform pan.  Wrap with foil on outside. Spread brown sugar  evenly on bottom of pan.  Press evenly. Sprinkle 1 tsp cinnamon on  brown sugar.  Cut 2 tbsp butter into bits and scatter over sugar.  Arrange apples (halves) in pan overlapping.  Sift flour, baking  powder, soda, salt and 1 tsp cinnamon. Set aside. Cream sugar and 1/2  cup butter. Add egg, beat until fluffy.  Add buttermilk and vanilla.  Mix well (might appear curdled). Add sifted ingredients, mix until  smooth. Spread over apples carefully. Place pan on baking sheet. Bake  at 350F for 1 hour. Let cake cool for 5 minutes.  Remove ring and  invert onto serving plate. Leave bottom of pan on for 10 more  minutes. Lift bottom off and let cook for 1 hour before serving. Can  be made 1 day ahead. Keep at room temp. Reheat at 200F. Serve with  cool whip and sprinkle with cinnomon Source: The Pampered Chef Typos  by Sarah Gruenwald sitm@ekx.infi.net    Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on Sep  17, 1999

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Nutrition

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Serving Size: 1 Serving (1040g)
Recipe Makes: 1 Servings

Calories: 3516
Calories from Fat: 66 (2%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.4g
Cholesterol 214.7mg		66 %
Sodium 1245.1mg		43 %
Potassium 872.9mg		23 %
Total Carbohydrate 855.9g		252 %
	Dietary Fiber 10g	40 %
	Sugars, other 845.9g
Protein 25.4g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3516

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