Apple Almond Upside Down Cake
Ingredients
TOPPING
- 3 tablespoons butter, melted
- 1/4 cup Beehive® OR Crown® Golden Syrup
- 1/4 cup packed brown sugar
- 1 teaspoon lemon juice
- 2 large Granny Smith apples, peeled, cored and sliced 1/4-inch thick
- 1/2 cup sliced almonds, toasted
CAKE
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 egg
- 5 tablespoons butter, melted
- 1/2 cup Beehive® OR Crown® Golden Syrup
- 1/2 cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
PRODUCTS
Instructions
- Preheat oven to 350°F.
- For TOPPING: Whisk melted butter, corn syrup, brown sugar and lemon juice in a large microwave-safe bowl. Add apples; stir to coat. Microwave on HIGH (100%) for 1 to 3 minutes; stirring occasionally until apples just begin to soften. Pour mixture into a greased nonstick 9 x 2-inch round cake pan. Gently press apples into an even layer. Sprinkle almonds over apple mixture. Set aside.
- For CAKE: Combine flour, baking soda and salt in a large bowl; set aside. Whisk sugar, brown sugar and egg in a large bowl until well blended. Gradually whisk in melted butter, then corn syrup, buttermilk and vanilla. Add flour mixture; whisk until just combined. Pour batter carefully over apples in prepared pan, smoothing top with a spatula if necessary.
- Bake 35 to 40 minutes until cake is golden brown and toothpick inserted in center comes out clean. Cool pan 20 minutes on wire rack.
- Run spatula or knife around edge of pan. Place a wire rack over cake pan. Invert cake onto wire rack; remove cake pan. (Place rack over baking sheet or large plate to catch any drips. Cool 20 minutes; carefully transfer cake to serving platter. Cake is best served same day baked.
TIPS: Be sure to use a cake pan that has 2-inch sides; otherwise batter may overflow. For best results follow instructions for cooling cake. The 20 minute cool time before removing from pan is important for setting the topping.
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