Tuesday, January 25, 2011

Betty Crocker: Caramel Apple Upside Down Cake

I made a few changes to this recipe and plan on changing it more the next time I make it. I cooked the apples in the brown sugar/cinnamon mixture and I added chopped pecans (a few handfuls). It was delicious. But it was too sweet, so next time I will decrease the sugar in the cake. Make the cake in a pan that will fit on a serving plate you may have because you have to flip it upside down to serve. I made a double recipe, and it was too large for anything other than a cookie sheet!

Give pineapple upside-down cake a makeover with apples and a sweet caramel sauce.

Prep Time: 25 Minutes
Total Time: 1:45 Hr Mins
Makes 8 servings


1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 3 medium apples, peeled, cut into 1/2-inch wedges


1 1/3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk

Whipped Cream

1 cup whipping cream
2 tablespoons granulated sugar

1. Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
2. In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
3. In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
4. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
5. Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

To serve leftover dessert warm, scoop servings into small microwavable bowls and microwave individual servings on High for 15 to 20 seconds.

Nutrition Information:

1 Serving (1 Serving)Calories 550 (Calories from Fat 250), Total Fat 28g (Saturated Fat 17g, Trans Fat 1g), Cholesterol 135mg; Sodium 290mg; Total Carbohydrate 68g (Dietary Fiber 1g, Sugars 50g), Protein 5g; Percent Daily Value*:Calcium ; Exchanges:1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat; Carbohydrate Choices:4 1/2; *Percent Daily Values are based on a 2,000 calorie diet.

© 2011 ®/TM General Mills All Rights Reserved



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