Apple Upside Down Cake

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Apple is probably not something for Valentine’s but put it on a sweet, buttery and sticky cake, it will be a nice alternative for chocolates. I think it’s a great dessert all-year-round. I’m always amaze when recipes with everyday ingredients yield to an extraordinary deliciousness. That’s a good thing!

This delicious apple cake is from Rose’s Heavenly Cakes.

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The apples and caramelized sugar. Apples were tossed with lemon juice and brown sugar. I put the caramel first then layered the apples in a round cake pan. I layered the apples backward, the flowery pattern should show up when cake is tipped. Lesson learned. πŸ™‚

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I used pecans for walnuts and mixed them on the batter (instead of sprinkling them on the cake when it’s done). The yellow mixture contains egg yolks, vanilla extract and sour cream. Rose’ method is a little bit different, she doesn’t cream the butter, but mix it with the flour mixture. And there’s no cinnamon on this cake. Maybe it’s just me that when I see apple, it’s followed by cinnamon… just saying but no need for this cake.

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Here it is once baked for 40 minutes at 350 F.
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The recipe comes with a bourbon whipped cream but for me, cake is just delicious as is. I was never been a big fan of apples on pastries or desserts. I find them either tart or underwhelming that they need a creamy sides like whipped cream or ice cream to make them complete but not on this cake.

“Love is composed of a single soul inhabiting two bodies.”
~Aristotle

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6 thoughts on “Apple Upside Down Cake

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