If there's one type of cake that will be quite easy to play around with in terms of variations, it will definitely be Upside-Down Cake. As soon as you've perfected your base, the choice for decorative topping is endless. The most popular to use are nuts and fresh fruits. I'm starting to develop a high liking for this kind of cake. Within a month, I've already served three types of upside-down cake to my sweet tots. But why bother to count? For sure there are still more to come.
What you need:
10 tablespoons unsalted butter, room temperature
1/2 cup light brown sugar
2 apples, peeled, cored & sliced into wedges
1 tbsp lemon juice
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
How to make:
1. Pre-heat the oven to 350 degrees F. Coat bottom and side of an 8-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in circles.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside
3. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
4. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes.
5. Run a knife around edge of pan, and invert cake onto a rimmed platter.
This recipe was lifted from Martha Stewart's.
note: Don't use a melted butter, just room temperature otherwise, the cake will break.
