Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


DESSERT RECIPE: Apple Upside-Down Cake

1-tbsp butter
1-tbsp breadcrumbs
3-apples, cored and sliced
2-tbsp brown sugar
1/4-cup slivered almonds, toasted
1/2-tsp cinnamon

Cake Batter:
3/4-cup butter, softened
1 1/2-cups brown sugar
3/4-cupground almonds
2 1/2-cups all-purpose flour
1 1/2-cups milk
1/2-cup sour cream or plain yogurt
2-tsp baking powder
2 tsp (10 ml) cinnamon
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt

Apple Upside-Down Cake

Preheat oven to 375F*
To make topping, butter a 13" x 9" baking pan
Sprinkle breadcrumbs in the pan; set aside
In a bowl, toss apple slices with brown sugar, slivered almonds and cinnamon
Arrange apple mixture evenly on bottom of the pan
To make cake batter, beat butter and sugar until light and fluffy
Beat in ground almonds and eggs
Stir in the remaining ingredients until smooth
Spoon batter over apples
Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean
Place on a cooling rack for 15 minutes
To invert, place cooling rack on top of the cake, turn cake upside down and carefully remove pan