Apple Upside Down Cake

4 from 1 ratings

This apple upside down cake comes out so moist and really amazing! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my news letter.

Servings

servings

Ingredients

8 tablespoon (1 stick) unsalted butter, softened
1 cup white, granulate sugar divided (1/4 cup and 3/4 cup)
1/4 cup brown sugar
4 cooking apples, quartered, cored, each quarter cut into very think slices
3/4 cup all purpose flour
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup cornmeal
1/4 cup boiling water
1/2 cup apple cider
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 large eggs
1/3 cup cream or milk
9 inch spring form pan
spray, butter or oil for coating pan

Directions

Directions
Preheat your oven to 350°F. Coat the sides of your pan then wrap foil around the bottom then place on a baking sheet. Melt 2 tablespoons butter in a non-stick saute pan over medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes (do not walk away). Take apples and layer (overlapping) to cover the bottom of the spring foam pan. Make 2 layers. In a small mixing bowl whisk together the flour, salt, and baking powder. In a large mixing bowl add cornmeal and 1/2 cup boiling water over the cornmeal. Whisk together then pour in apple cider. Add remaining 3/4 cup sugar and 6 tablespoons unsalted butter to the cornmeal mixture. Whisk together. Continue whisking while adding in eggs, vanilla and cinnamon. Fold flour mixture to wet mixture. Pour sugar over the apples then pour batter Bake for 40 minutes or until a toothpick comes out clean. Let rest for 10 minutes then open spring from pan and rub a butter knife or spatula around the pan. Take your serving platter and place on top of cake. Count 1-2-3 and flip it over so the apples are on top. Carefully remove bottom of pan and you will have beautiful apples as the top of your cake.