RECIPE: APPLE UPSIDE DOWN CAKE

APPLE UPSIDE DOWN CAKE  by  CHEF KEITH BLAUSCHILD, CEC

Ingredients

• 1 each granny smith apple peeled cored and sliced
• 4 ounces (1 stick) butter (unsalted) plus 1 tablespoon for apples
• 3/4 cup granulated sugar plus 1 tablespoon for apples  
• 3 large eggs
• 1 cup cake flour
• 1 tablespoon corn syrup
• 1 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• ½ teaspoon cinnamon
• 1/2  teaspoon baking powder

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Bring your butter to room temperature. (I put mine in the microwave for 10 second.)

3. Cream it with a mixer or until light in color and fluffy. Add the sugar and mix together until completely creamed.

4. Crack the three eggs into a small bowl and add them to the mix one at a time, mixing between each one.

5. Now it's time to add your dry ingredients and corn syrup. Put the flour, cinnamon , and baking powder in, mixing only until incorporated. Then add the corn syrup. You can also add the salt at this point . Add the lemon juice and vanilla.

6. Melt 1 tablespoon butter in non stick pan, sprinkle with sugar, than add sliced apples

7. Caramelize apples lightly over medium heat
8. Pour batter into the apple pan. It won't be very deep.
9. Place in preheated oven and bake for 40 - 45 minutes or until golden brown. A toothpick should come out clean.
10. Remove and place on wire rack to cool.
11. Once completely cooled, heat the bottom to release and turn it out directly onto the plate.
12. Sprinkle with powdered sugar.
13. Slice and serve.
14. Store leftovers at room temperature in airtight container. The cake is also really good cold so you can refrigerate if you like. This cake freezes well to be thawed and eaten later.