Home » Rosh Hashanah » Rosh Hashanah Desserts

Apple Upside-Down Cake

Print
Send to Friend
Add Your Recipe
Posted on 2008-08-25

More in Rosh Hashanah Desserts:

 Layered Apple Cinnamon Cake
 Apple Upside-Down Cake
 Applesauce Cake
 Carrot Cake
 Whole-Wheat Carrot Cake
 Carrot Candy
  Honey Cake
 Light Honeycake
 Honey Chocolate Cake
 Honey Cake Ice Cream

Similar Categories:

 Rosh Hashanah Appetizers
 Rosh Hashanah Side Dishes
 Rosh Hashanah Entrees
 Rosh Hashanah Baking
 Rosh Hashanah
 Christmas Baking & Desserts
 Chanukah Baking & Desserts
 Thanksgiving Baking & Desserts
 St Patricks Day Desserts
 Fathers Day Desserts
 Every Day Desserts
 Kwanzaa Baking & Desserts
 4th of July Desserts
 Valentines Day Sensuous Desserts
 Passover Desserts
 Diwali Sweet Desserts

Apple Upside-Down Cake 3352 views
1.56 avg rating
9 votes

Servings: 12
 

Ingredients

1/2 cup (1 stick) butter or margarine
3/4 cup chopped, blanched almonds
3 cups sugar
1 Tbsp ground cinnamon
4 medium-size baking apples, pared and thinly slices
2-3/4 cups sifted flour
3 tsp baking powder
1/2 tsp salt
2/3 cup vegetable shortening
1-1/2 cups milk
2 eggs
1 tsp vanilla


Directions

Melt butter/margarine in 13x9x2" baking pan in oven while pre-heating; remove from oven.

Combine 1 cup of sugar, almonds and cinnamon in small bowl; sprinkle evenly over melted butter. Arrange apple slices, overlapping slightly.

Sift flour, remaining sugar, baking powder and salt into large bowl; add shortening, milk, eggs and vanilla. Beat at low speed until combined, then at high speed for 2 minutes; pour evenly over apples.

Bake as instructed, or until top springs back when lightly pressed with fingertip.

Cool in pan on wire rack for 5 minutes. Loosen around edges with a knife; cover with a large serving tray or cookie sheet; turn; lift off pan.


Author Comments

NOTES: I always use pareve margarine for both topping and shortening. I also have used non-dairy creamer in place of the milk to make the cake pareve. I prefer walnuts or pecans to the almonds and think the topping "works" better with them.

I find the amount of sugar in the original excessive and use 1/2 cup less. And, yes, egg whites can be substituted for whole eggs, but consider that the cake should be yellow.


This is absolutely my favorite cake and always a hit with guests. It's a natural for Rosh Hashana, of course, but why wait. This recipe originally appeared in Family Circle or Woman's Day (over 20 years ago).
 

Comments

 
I don't seem to see an oven temp or any comment on how long to bake this recipe! :-O
Skyler on 2009-09-18
 
 

Post Comment

 
   
Your name*
Your email
Comment*
 
 
   
 
Like this article?
Link to this article
Just copy and paste the code below to add this link to your page.

Tell a friend
Your Email
Your Name
Your Friends Email
Your Friends Name
Your Message