Apple Molasses Upside Down Cake Recipes

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
• In a bowl, cream together the butter and sugar.
• Whisk in the eggs, vanilla and milk until fully incorporated.
• Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
• For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
• Pour the sauce into the greased cake pan.
• Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
• Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
• Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
• Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
• Garnish slices with vanilla ice cream or whipped cream.
• Enjoy!

APPLE MOLASSES UPSIDE-DOWN CAKE

Steps:

• Melt butter in iron skillet
• Stir in sliced apples. Cook until soft (about 20 minutes), stirring occasionally.
• Drizzle molasses over and stir to coat apples. Arrange apples in an attractive pattern in pan.
• Mix cake mix according to directions on package
• Pour 1/2 of the batter into the skillet on top of the apples.
• Bake at 325 degrees for 45 minutes, or until toothpick comes out clean. (Or bake 45 minutes at 350 degrees if using a 9" round cake pan)
• When you take skillet (or pan) out of oven, immediately invert onto serving platter. Leave skillet on top of cake for about ten minutes. Lift off and let cake cool on platter.
• Serve plain or with whipped cream.

APPLE MOLASSES UPSIDE-DOWN CAKE

Steps:

• Melt butter in iron skillet
• Stir in sliced apples. Cook until soft (about 20 minutes), stirring occasionally.
• Drizzle molasses over and stir to coat apples. Arrange apples in an attractive pattern in pan.
• Mix cake mix according to directions on package
• Pour 1/2 of the batter into the skillet on top of the apples.
• Bake at 325 degrees for 45 minutes, or until toothpick comes out clean. (Or bake 45 minutes at 350 degrees if using a 9" round cake pan)
• When you take skillet (or pan) out of oven, immediately invert onto serving platter. Leave skillet on top of cake for about ten minutes. Lift off and let cake cool on platter.
• Serve plain or with whipped cream.

APPLE-MOLASSES UPSIDE-DOWN CAKE

Steps:

• Place a rack in middle of oven; preheat to 350°F. Melt butter in a 10" (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.
• Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.
• Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.
• Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
• Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
• Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.

UPSIDE DOWN APPLE MOLASSES CAKE

Steps:

• Preheat oven to 350°F.
• Melt butter in a 10-inch cast-iron or other oven-proof skillet; set aside.
• Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl.
• Whisk molasses, egg, ginger, and ¼ cup sugar in a large bowl, whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 Tablespoons of melted butter from the skillet. Set aside.
• Add the remaining ¼ cup of sugar to the butter that's left in the skillet. Cook over medium-high heat until the sugar begins to caramelize, 2-3 minutes. Do not stir, but swirl the butter and sugar around in the pan to get it to melt and start turning color. Add the apples and turn to coat them with the sugar and butter. Cook on the rounded side for about 3 minutes adjusting the heat as needed to keep the sugar from getting too brown. Turn the apples over and cook the sides until they begin to soften, about 5 minutes longer. Space the apples evenly in the skillet and pour the cake batter over.
• Put the skillet in the oven. Bake until a toothpick or cake tester inserted into the center comes out with a few moist crumbs on it, 30-40 minutes.
• Cool the cake in the skillet for 10 minutes, then carefully invert onto a plate. Serve the cake warm or at room temperature.
• Serve with ice cream or whipped cream.

APPLE GINGERBREAD UPSIDE DOWN CAKE

Steps:

• TOPPING:.
• Melt butter in a casserole dish or 8-inch square pan, arrange sliced apples in it. Sprinkle with sugar and cinnamon.
• CAKE BATTER:.
• Cream shortening, add sugar gradually, beat well. Stir in egg and molasses. Add sifted dry ingredients alternately with milk. Beat until fluffy. Pour cake batter over apples and bake at 350F for 45 minutes. Turn out upside down and serve with Satin sauce.
• SATIN SAUCE:.
• Beat egg and water in saucepan until foamy. Stir in molasses and salt. Cook over low heat 1 minute stirring constantly. Remove from heat and stir in lemon juice and vanilla. Serve hot.

APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top.
• Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be.
• Pour batter over apples in the baking pan, making sure they are evenly covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.

APPLE UPSIDE DOWN CAKE

Steps:

• FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
• Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
• FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
• Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

APPLE UPSIDE-DOWN CAKES

Steps:

• Preheat oven to 350 degrees F. Grease two large six-cup muffin tins.
• In a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with 1 cup Marzetti Old Fashioned Caramel Dip.
• Divide the apples evenly into each cup.
• In a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. Spoon the batter evenly over apples.
• Baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean.
• Cool 8 minutes. Invert pan. A few apple pieces may need to be put back into place. Allow cakes to cool.
• In a microwave safe container, microwave the remaining Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Spoon warm caramel over cakes. Serve with whipped cream or ice cream.