Upside Down Apple Spice Cake Recipe 455

CINNAMON SPICE UPSIDE DOWN APPLE CAKE

Steps:

• Prepare a 13 inch x 9 inch pan by greasing the sides then pouring the melted butter into the bottom.
• Mix together the brown sugar, cinnamon and allspice.
• Sprinkle the brown sugar mixture evenly over the melted butter.
• Arrange the apple slices in an even layer on top of the sugar/butter mixture.
• Cream your butter and sugars together, then beat in the eggs, one at a time, until thoroughly incorporated and the mixture is light and fluffy. Mix in the vanilla.
• Whisk together your dry ingredients. Beat into the wet ingredients until combined. Mix in the shredded apples until spread throughout the batter.
• Gently spread the batter over top of the apple mixture.
• Bake in a 350 degree oven for 40-50 minutes, until it's golden brown and a knife inserted comes out clean. Remove and let sit for 5 minutes,
• One you can touch the pan safely, run a knife along the edges of the pan to loosen the edges, then flip onto a large platter or sheet pan.

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

SPICED APPLE UPSIDE-DOWN CAKE

Steps:

• Drain the apple rings, reserving 1 tablespoon syrup; set apple rings aside. In a small saucepan, melt 2 tablespoons butter; stir in brown sugar and reserved syrup until smooth. Spread evenly in a greased 9-in. round baking pan; sprinkle with almonds. Top with apple rings; set aside. , In a large bowl, beat the egg, milk, vanilla and remaining butter. Combine flour, sugar and baking powder; gradually add to egg mixture until well blended. , Spoon over apple rings. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Serve with whipped cream if desired.

APPLE PIE UPSIDE-DOWN PUMPKIN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
• In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

SPICED APPLE-UPSIDE DOWN CAKE

Steps:

• Position the oven rack to the center and preheat the oven to 350ºF. Spray a 9-inch round cake pan with non-stick spray. Line the inside bottom with a piece of parchment paper cut to fit. Spray the parchment paper lightly with non-stick spray.
• In a medium-sized pot over medium-low heat, stir together butter, brown sugar, cinnamon, and nutmeg. Cook the mixture for 3 to 4 minutes, until it becomes creamy and bubbles lightly. Remove the pan from the heat.
• Pour the glaze into the bottom of the cake pan. Gently tilt the pan to help the glaze spread evenly over the bottom.
• Arrange the apple slices in the pan by placing them side by side around the outer edge of the pan. (The slices should be touching each other with the tips pointing toward the center of the pan) Arrange more slices in the middle, slightly overlapping the apples that are already in place. Gently press the apples down into the glaze so that they touch the bottom of the pan.
• In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing well after each one. Beat in the maple syrup and vanilla.
• Add half the flour mixture, mixing just until almost fully combined. Mix in the apple cider. Add the remaining flour mixture, mix until just combined, scraping down the sides of the bowl until well blended. Fold in the chopped apples. The batter will be thick.
• Carefully pour the batter over the apples in the cake pan, be careful not to disturb the arrangement. Use an offset spatula to spread the batter out into a smooth layer to the edge of the pan.
• Bake for 30 to 35 minutes, or until the cake is a rich golden brown and a wooden toothpick inserted into the center comes out clean.
• Cool on a wire rack for 5 minutes. Place a serving platter over the top of the cake pan and flip them both over to invert the cake out onto the platter. Replace any apples that may have moved or stuck to the pan.
• Cool to room temperature before slicing and serving.

APPLE UPSIDE-DOWN CAKES

Steps:

• Preheat oven to 350 degrees F. Grease two large six-cup muffin tins.
• In a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with 1 cup Marzetti Old Fashioned Caramel Dip.
• Divide the apples evenly into each cup.
• In a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. Spoon the batter evenly over apples.
• Baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean.
• Cool 8 minutes. Invert pan. A few apple pieces may need to be put back into place. Allow cakes to cool.
• In a microwave safe container, microwave the remaining Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Spoon warm caramel over cakes. Serve with whipped cream or ice cream.

CARAMEL APPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F (177°C).
• Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or "set" the topping's arrangement.
• Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
• Bake for 40-46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean- a couple moist crumbs are OK. Don't be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
• Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides- that's ok. You can slice and serve the cake warm, but the slices will be messy. I find it's best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
• Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don't recommend freezing the cake as a whole because the topping arrangement doesn't thaw very nicely. See make ahead instructions below.

UPSIDE-DOWN APPLE-SPICE CAKE

Steps:

• Heat oven to 350°F. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar and walnuts over butter; stir to combine. Sprinkle chopped apples in pan.
• Mix cake as directed on box for 13x9-inch pan, using water, oil and eggs. Pour batter over apples and walnuts in pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 2 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm.