Donna Hays Apple Upside Down Syrup Cakes Recipes

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.

DONNA HAY'S APPLE UPSIDE-DOWN SYRUP CAKES

Steps:

• Preheat oven to 160C (200F).
• Stir 90g butter, brown sugar and water together in a saucepan until butter is melted. Then stir in apple slices and cook for 3 minutes.
• Spoon apples equally into 6 x 1 cup muffin tins or ramikins. put a few tablespoons of syrup in with the apple slices as well. Reserve the remaining syrup for later.
• Prepare the cake batter: Put all the ingredients in a bowl together. Mix until combined. Then spoon the batter equally over apples.
• Bake 25 minutes or until a toothpick comes out clean.
• Cool 5 minutes in the tin, then flip onto serving plates. Serve with extra caramel sauce and ice cream or unsweetened cream.

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.

APPLE UPSIDEDOWN CAKE

Steps:

• Melt four tablespoons of the butter in a heavy skillet. Add the apple slices and saute over high heat five to eight minutes, until the apples are barely tender and just beginning to brown. Remove the apples, draining them well, and reserve.
• Melt remaining butter in the skillet. Add the brown sugar and one- half teaspoon of the cinnamon and stir over low heat until syrupy. Pour the syrup into a nine-inch round baking pan. Arrange the apples in an attractive pattern over the bottom of the pan.
• Preheat oven to 350 degrees.
• Sift the flour, baking powder and salt together. Beat the egg yolks until thick, gradually beating in the sugar. Fold the dry ingredients into the batter.
• Beat the egg whites until not quite stiffly peaked and fold them into the batter. Spread the batter over the apples and bake for 30 minutes. Unmold unto a large platter and serve warm.

APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375 degrees F. Melt 1/4 cup butter in 8-inch square baking pan. Add dark brown sugar and spices, mix well.
• Arrange apple rings over brown sugar mixture on bottom of pan, then sprinkle with lemon juice. Set pan aside.
• In a large bowl, combine flour, granulated sugar, baking powder, and salt. Cut in remaining 3 Tbs butter with pastry blender or fork until mixture resembles coarse crumbs.
• Add milk and vanilla to the mixture, and then beat at a low speed with mixer until dry ingredients are moistened. Continue beating 2 minutes at medium speed. Blend in egg yolk.
• In a small bowl, beat egg white at high speed until stiff peaks form; gently fold into batter, then pour over apples in pan.
• Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving plate. Let stand 1 minute before removing pan. Serve warm.

APPLE-HONEY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.
• In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.
• Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.

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.