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| APPLE UPSIDE-DOWN
CAKE |
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- ¼ cup butter
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1½ cups sifted flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
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- ½ cup milk
- 2 to 4 firm-fleshed apples
- 2 teaspoons cinnamon mixed with
¼ cup sugar
- Whipped cream
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Cream the butter, while adding the sugar, well-beaten egg, and
vanilla. Sift the dry ingredients together and add alternately
with the milk to the first mixture. Spread a thick coating of
butter on the bottom and sides of a glass baking dish or a very
heavy pan. Pare, quarter, and slice the apples thin. Spread in
an over-lapping layer on the bottom of the baking dish and sprinkle
with the cinnamon and sugar. Pour the cake mixture over the apples.
The batter is rather thick and may need to be smoothed on top
with a knife. Bake at 300° to 325° F. for 45 minutes.
Loosen the sides of the cake, turn it out carefully, upside down,
and the top will be covered with a neat layer of transparent
apples. Serve hot with whipped cream. |
Purchase cake
cookbooks
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