Title: Apple Upside-Down Cake
Categories: Cakes, Fruits
Yield: 1 Servings
-ROSE RAY DSJN00A-
1/4 c Plus 3 tbs butter; divided
1/2 c Brown sugar; packed
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Mace
3 Apples
2 ts Lemon juice
1-1/3 c Cake flour
3/4 c Sugar
1-3/4 ts Baking powder
1/4 ts Salt
1/2 c Milk
1 ts Vanilla
1 Egg; separated
Preheat oven to 375°. Melt 1/4 cup butter in 8-inch square baking pan. Add
brown sugar and spices; mix well. Peel apples. Remove cores; discard. Cut
apples into rings. Arrange over brown sugar mixture in bottom of pan;
sprinkle with lemon juice. Set aside.
Combine dry ingredients in large bowl. Cut in remaining 3 tablespoons
butter with pastry blender until mixture resembles coarse crumbs. Add milk
and vanilla; beat at low speed with electric mixer until dry ingredients
are moistened. Continue beating 2 minutes at medium speed. Blend in egg
yolk. Beat egg white in small bowl at high speed with electric mixer until
stiff peaks form; gently fold into batter. Pour over apples in pan.
Bake 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving
plate. Let stand 1 minutes before removing pan. Serve warm.
Full-O-Fruit Cakes from Cooking Class Magazine, March 1993.
