Apple Upside Down Cake

Products Used

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup Dixie Crystals Dark Brown Sugar
  • 1 teaspoon cinnamon
  • 1 small Granny Smith apple, cored and thinly sliced
  • 1 cup all-purpose flour*
  • 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • Caramel Sauce
  • 6 tablespoons butter
  • 1/3 cup + 1 tablespoon Dixie Crystals Dark Brown Sugar
  • 1/2 cup heavy cream
  • Pinch salt
  • 2 teaspoons vanilla extract

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F.
      2. Place butter in bottom of 9-inch cake pan. Place in oven until melted (just a couple of minutes). Once melted, swirl around the edges of pan.
      3. Sprinkle brown sugar and 1 teaspoon cinnamon evenly on top of melted butter and layer apple slices evenly along pan. Set aside.
      4. In a large bowl, whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt.  Add egg, milk, sour cream, vegetable oil, vanilla extract and whisk until smooth.  Carefully pour batter into baking pan.  Place pan on top of cookie sheet to catch any drippings.
      5. Bake for 25 to 30 minutes, or until cake is light brown and a toothpick inserted in center comes out clean. Remove from oven and let cool in pan for 15 minutes.
      6. While cake is cooling, prepare caramel sauce. Bring butter, brown sugar, heavy cream and salt to boil. Boil for 3 minutes while stirring with a heat resistant spatula. Allow to cool.
      7. Invert cake onto a plate or cookie sheet and serve immediately (or store at room temperature until ready to serve). Serve with caramel sauce drizzled on top.
      Dixie Crystals Insight

      by Jessica Segarra - The Novice Chef www.thenovicechefblog.com

      Rate & Review

      Rating

      Chef Crissy
      Oct 31, 2016

      This was perfect warm with a big scoop of vanilla ice cream!

      Pastel Al Revés de Manzana

      Products Used

      Direcciones

      1. Precaliente el horno a 350 F.
      2. Coloque la mantequilla en el fondo de la bandeja de pastel de 9 pulgadas. Coloque en el horno hasta que este derretida (solo un par de minutos). Una vez derretida, mueva de manera espiral para cubrir los lados de la bandeja.
      3. Espolvoree el azúcar morena y 1 cucharadita de canela de manera uniforme sobre la mantequilla derretida y coloque sobre capas las rebanadas de manzanas de manera uniforme a través de la bandeja. Ponga a un lado.
      4. En un envase grande, usando una espumadora, bata la harina, azúcar, polvo de hornear, 1 cucharadita de canela, nuez moscada y sal. agregue el huevo, leche, crema agria, aceite vegetal, extracto de vainilla y bata hasta que esté todo suave. Cuidadosamente vierta la mezcla en la bandeja de hornear. Coloque la bandeja sobre una bandeja de galletas para que capture cualquier derrame.
      5. Hornee de 25 a 30 minutos, o hasta que el pastel se torne marrón claro y un mondadientes insertado en el centro salga limpio. Remueva del horno y deje enfriar en la bandeja por 15 minutos.
      6. Mientras la torta se enfría, prepare la salsa de caramelo. Ponga la mantequilla, azúcar morena, crema pesada y sal a hervir. Deje hervir por 3 minutos mientras revuelve con una espátula resistente al calor. Deje enfriar.
      7. Voltee el pastel sobre un plato o sobre la bandeja de galletas y sirva inmediatamente (o guarde a temperatura ambiente hasta que esté lista para servir). Sirva con una llovizna de la salsa de caramelo encima.
      Dixie Crystals Insight

      by Jessica Segarra - The Novice Chef www.thenovicechefblog.com

      Rate & Review

      Rating

      Chef Crissy
      Oct 31, 2016

      This was perfect warm with a big scoop of vanilla ice cream!