Apple upside-down cake

Yield: 16 Servings

Measure Ingredient
1 \N Stick butter or margarine
3 cups Sugar (I use 1/2 cup less)
¾ cup Chopped blanched almonds; or walnuts; or pecans
1 tablespoon Ground cinnamon
4 \N Medium-size baking apples; pared and thinly sliced
2¾ cup Sifted flour
3 teaspoons Baking powder
½ teaspoon Salt
⅔ cup Vegetable shortening
1½ cup Milk
2 \N Eggs
1 teaspoon Vanilla extract

From: Ruth Heiges <heiges@...>

Date: 26 Oct 1995 13:10:30 -0500 1. 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.

2. 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.

3. Bake at 350 F (160 C) for 1 hour and 10 minutes, or until top springs back when lightly pressed with fingertip.

4. 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. The full quantity of sugar is too much for my taste.



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