Happy 4th of July! Growing up I remember eating apple pie for dessert a lot during the summer months. With an apple orchard outside our back door, it was an easy dessert. I thought today being Independence day; I would reminisce those old days. I am making this recipe for friends' get together today. God bless America!
Caramel Apple Upside Down Cake
adapted from: http://sallysbakingaddiction.com/2012/10/22/buttery-caramel-apple-upside-down-cake/
1 cup butter, softened
1 2/3 cup brown sugar, divided
1 1/2 t cinnamon
1/2 t allspice
1 t vanilla
2 medium apples, peeled, cored and thinly sliced (DO THIS FIRST)
1/4 cup milk
1 1/2 cups flour (I did about 2 cups)
1 t baking powder
Generously grease a 9-inch pie plate (I advise putting the pie plate on a parchment lined cookie sheet to hold the overflow). In a small saucepan, melt one stick of butter over low heat. When it begins to bubble add 2/3 cup brown sugar. Stir until smooth add spices and vanilla. Cook 3 minutes. Remove from heat. Cool slightly (1minute). Pour caramel into pie plate. Top with sliced apples. Set aside. Using a hand mixer (I used my food processor). Cream together butter and remaining sugar. Beat in eggs, one at a time. Beat in milk. Stir in flour and baking powder. Pour batter over apple/caramel mixture. Bake 45-50minutes at 325. Cool about 7-10 minutes on a wire rack. Invert onto a serving dish. Slice and serve warm with ice cream.