As I read over the recipe, combining the ingredients and “tasting” it, in my head, I had a revelation. Namely, you could make this type of cake with just about any type of fruit, or combination of fruits, that you could use to make a pie! Well shut my mouth! Why had I never realized this before?

Visions of pears and walnuts or pecans danced through my head. These were followed by peaches and blueberries. Then strawberries and rhubarb. Why not bananas (possibly with nuts, also)? Fresh cherries (nothing at all like those nasty maraschino nightmares of my childhood)! Blackberries, mangoes or nectarines, even. The possibilities are almost endless!

 

INGREDIENTS

For the Topping

¼ cup butter or margarine

2/3 cup packed brown sugar

½ teaspoon ground cinnamon

2 medium apples, peeled, cut into 1/2-inch wedges

 

For the Cake

1+1/3 cups Gold Medal™ all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1 cup granulated sugar

½ cup butter or margarine, softened

2 eggs

½ teaspoon vanilla

¼ cup milk

 

For the Whipped Cream

1 cup whipping cream

2 tablespoons granulated sugar

 

INSTRUCTIONS

Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

In 1-quart saucepan, melt ¼ cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in ½ teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.

In medium bowl, mix flour, baking powder, ½ teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and ½ cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; holding plate tightly over top of pan, quickly turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

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Quick Tip:  If you really like the topping, and would like more caramel goodness surrounding your apples, just double the topping ingredients. No need to change the cooking times.

Recipe and image courtesy of Betty Crocker