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Apple Upside-Down Cake

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Posted on 2008-08-25

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Apple Upside-Down Cake 5591 views
0.92 avg rating
13 votes

Servings: 12


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


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).


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

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