CARAMEL-APPLE UPSIDE-DOWN CAKE

Caramel-Apple Upside-Down Cake image

The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 8

Number Of Ingredients 15

Ingredients

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g