Upside-Down Apple Cake

Serves: 8
Total Calories: 446


4 tart cooking apples
1 lemon juice
2 tablespoons butter
1 cup packed light brown sugar, sifted
1 egg
1 cup sugar
1 cup whipping cream
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 confectioners' sugar


Peel apples and remove cores. Slice apples paper thin, then sprinkle lightly with lemon juice to keep from discoloring. Place butter in 9-inch-round, shallow baking dish. Place in preheated 325° oven until melted, then remove from oven. Do not turn off heat. Sprinkle brown sugar over butter. Overlap apple slices in baking dish, working from center to edges, until bottom is covered.

Place egg in medium-size mixing bowl and beat well with electric mixer. Gradually add sugar and beat until mixed. Mix cream and vanilla. Sift flour with baking powder, then add to egg mixture alternately with cream mixture, beating well after each addition. Pour over apples. Bake about 35 minutes or until cake tester inserted comes out clean. Let cool 10 minutes, then turn onto rack and cool. Place on cake plate and cut into servings. Sprinkle with confectioners’ sugar.

Fun Fact: Rosa Louise Parks (February 4, 1913–October 24, 2005) was an African American seamstress and civil rights activist whom the U.S. Congress later called “Mother of the Modern Day Civil Rights Movement.” On December 1, 1955, in Montgomery, Alabama, Parks refused to give up her seat on a city bus to a white man. This act of courage sparked the 381- day Montgomery Bus Boycott led by Dr. Martin Luther King, Jr. Finally, the ruling came in November 1956 from the Supreme Court that segregation on transportation was unconstitutional.

Nutritional Facts:

Serves: 8
Total Calories: 446
Calories from Fat: 128

This Upside-Down Apple Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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