Apple Upside-Down Cake

Apple slices are placed in a brown sugar-butter mixture in the bottom of a baking pan. They're topped with a butter-sugar-buttermilk batter, then baked and inverted onto the serving plate.

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Ingredients:

• 2 tbsp. butter
• 1/2 cup firmly packed light brown sugar
• 1/4 cup chopped pecans
• 3 cups peeled, sliced apples
• 1 tbsp. lemon juice
• 1 stick of butter (1/2 cup)
• 2/3 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• Whipped cream topping

Method

Preheat oven to 375 degrees. In a 9-inch square nonstick baking pan melt the 2 tbsp. butter; sprinkle 1/2 cup brown sugar evenly over bottom, then add nuts. Arrange apple slices in rows; sprinkle with lemon juice and set aside. In a bowl, cream the 1/2 cup of butter; gradually add sugars and beat until light and fluffy. Beat in egg. Sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. (Batter will be stiff.) Drop spoonfuls of batter over apple slices and spread carefully. Bake about 40-45 minutes, or until cake tests done. Allow to stand on a wire rack about 5 minutes; carefully invert on a serving plate. Cut into squares and serve with whipped cream topping.

Notes: I developed this because one of my sons did not like pineapple.

Number of servings: 9 large or 12 small

Submitted By: Carolo6
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