Signature Dish of Ruth Heiges

Apple Upside-Down Cake

This is absolutely my favorite cake and always a hit with guests. This recipe originally appeared in a Family Circle or Woman's Day of over 20 years ago).


Bake at 350°F / 175°C for 1 hour, 10 minutes
8 in. x 13 in. pan
Serves 12 [at least]

1/2 cup (1 stick) butter or margarine
3/4 cup chopped, blanched almonds (I use walnuts or pecans)
3 cups sugar (I find 2-1/2 more than enough)
1 Tbsp ground cinnamon
4 medium-size baking apples, pared and thinly sliced
2-3/4 cups sifted flour
3 tsp baking powder
1/2 tsp salt
2/3 cup vegetable shortening
1-1/2 cups milk (non-dairy substitutes work well, too)
2 eggs
1 tsp vanilla

Melt butter/margarine in 13x9x2" baking pan in oven while pre-heating; remove from oven. Combine 1 cup of sugar, almonds and cinnamon in small bowl; sprinkle evenly over melted butter. Arrange apple slices, overlapping slightly.

Sift flour, remaining sugar, baking powder and salt into large bowl; add shortening, milk, eggs and vanilla. Beat at low speed until combined, then at high speed for 2 minutes; pour evenly over apples.

Bake as instructed, or until top springs back when lightly pressed with fingertip.

Cool in pan on wire rack for 5 minutes. Loosen around edges with a knife; cover with a large serving tray or cookie sheet; turn; lift off pan.

Note: the topping doesn't always release cleanly. Just scrape it out and sprinkle back across the cake. When storing, cover *loosely* with aluminum foil. This is a very moist cake which will become soggy if tightly covered.

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