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Apple Upside-Down Cake
This is absolutely my favorite cake and always a hit with guests. It's a
natural for Rosh Hashana, of course, but why wait. This recipe originally
appeared in Family Circle or Woman's Day (over 20 years ago).
Bake at 350 F/175 C for 1 hour, 10 minutes
Serves 12 [at least]
Ingredients:
- 1/2 cup (1 stick) butter or margarine
- 3/4 cup chopped, blanched almonds
- 3 cups sugar
- 1 Tbsp ground cinnamon
- 4 medium-size baking apples, pared and thinly slices
- 2-3/4 cups sifted flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2/3 cup vegetable shortening
- 1-1/2 cups milk
- 2 eggs
- 1 tsp vanilla
Instructions:
- Melt butter/margarine in 13x9x2" baking pan in oven while pre-heating;
remove from oven.
- Combine 1 cup of sugar, almonds and cinnamon in small
bowl; sprinkle evenly over melted butter. Arrange apple slices, overlapping
slightly.
- 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.
- Bake as instructed, or until top springs back when lightly pressed with
fingertip.
- 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.
NOTES: I always use pareve margarine for both topping and shortening. I also
have used non-dairy creamer in place of the milk to make the cake pareve.
I prefer walnuts or pecans to the almonds and think the topping "works"
better with them.
I find the amount of sugar in the original excessive and use 1/2 cup
less. And, yes, egg whites can be substituted for whole eggs, but consider
that the cake should be yellow.
Source: Ruth Heiges(heiges@post.tau.ac.il)
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