Home » Rosh Hashanah » Rosh Hashanah Desserts Apple Upside-Down Cake |
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| Posted on 2008-08-25 |
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Ingredients1/2 cup (1 stick) butter or margarine3/4 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 |
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DirectionsMelt 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 CommentsNOTES: 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). |
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