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Recipe Name: Apple-caramel Upside Down Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

1 apple
10 Tablespoon(s) Sweet butter, softened
1 1/4 Cup(s) Granulated white sugar, plus
3 Tablespoon(s) Granulated white sugar
2 Eggs
1 Cup(s) Pecans
1 Teaspoon(s) Cinnamon
2 Cup(s) White wheat flour
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
1 Cup(s) Sour cream
1/2 Teaspoon(s) Vanilla extract
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in a
9-inch, cast-iron skillet over medium-low heat. Add apple slices and
saute until wilted, about 3 minutes. Transfer slices to a plate.
Increase heat to high, add 1/4 cup sugar to skillet and cook, stirring
frequently, until sugar melts and turns golden, about 3 minutes.
Remove skillet from heat and arrange the apple slices in a circular
pattern over the bottom. Set skillet aside. Chop pecans, toss with 3
tablespoons sugar and the cinnamon, and set aside. Sift flour with
baking powder, baking soda, and salt; set aside. Beat remaining butter
in a bowl until lightened. Gradually beat in 1 cup sugar, eggs, one at
a time, sour cream, and vanilla. Fold dry ingredients into the batter.
Adjust oven rack to middle position and heat oven to 350F. Sprinkle
half of the pecan mixture over the apples. Using your fingers or a
spoon, careflully spread half of the cake batter over pecans. Sprinkle
the remaining pecan mixture over the batter and carefully spread the
remaining cake batter over pecans. Bake the cake until top is golden
and a toothpick inserted in the center comes out clean, about 45
minutes. Cool on a rack for 5 minutes. Run a small knife along the
edge of the cake and carefully invert cake onto a serving platter. If
apples stick to the skillet, loosen with a knife and arrange on the
cake. Serve slightly warm or at room temperature. (Can cover and store
at room temperature up to 2 days.) Recipe by Mangia! Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 346
Calories From Fat: 179
Total Fat: 20.9g
Cholesterol: 63.8mg
Sodium: 255.2mg
Potassium: 197.5mg
Carbohydrates: 35.5g
Fiber: 3.1g
Sugar: 1.5g
Protein: 7.2g

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