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Recipe Name: Apple Upside-down Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Butter or margarine
3 Cup(s) Sugar
3/4 Cup(s) Chopped blanched almonds, or
walnuts or pecan
1 Tablespoon(s) Ground cinnamon
4 Baking apples, pared and
2 3/4 Cup(s) Sifted flour
3 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
2/3 Cup(s) Vegetable shortening
1 1/2 Cup(s) Milk
2 Eggs
1 Teaspoon(s) Vanilla extract
Melt butter in 13x9x2" baking pan inoven while pre-heating; remove.
Combine 1 cup of sugar, chopped nuts and cinnamon in small bowl.
Sprinkle evenly oveer 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 at 350 F (160 C) for 1 hour and 10 minutes, 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. This came from
an issue of either Family Circle or Woman's Day over 20 years ago. It
has never failed and has never failed to please. The original recipe
calls for the blanched almonds, but I prefer the taste and texture of
walnuts or pecans. I also recommend using Granny Smith apples, and
unsalted margarine can be used in place of vegetable shortening.
Butter is best for the topping Posted to MC-Recipe Digest V1 #235
Date: Sat, 5 Oct 1996 20:42:16 -0400 From:
(The Meades)

Nutrition (calculated from recipe ingredients)
Calories: 6881
Calories From Fat: 2672
Total Fat: 302.9g
Cholesterol: 491.4mg
Sodium: 3680.7mg
Potassium: 2425.6mg
Carbohydrates: 990.2g
Fiber: 38g
Sugar: 681.8g
Protein: 84g

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