Recipe: Caramelized Upside-down Apple Spice Cake, Tree Nut Free, Gluten-free
When I was researching what I’ve made in past years and what
I blogged about I realized that the 2014 Rosh menu was delicious and well
received, and that I already had
the recipes. So essentially, we made the same dinner.
Apples and honey
Challah
Chicken with honey and cumin
Sautéed green beans with fried shallots
What I updated was the Caramelized apple upside-down spice cake. Here is the new
edition.
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| Final cake and all of its caramely goodness |
Nut-Free, Gluten-Free Apple Spice Cake
(Adapted from Betty Crocker)
1/2 cup butter (I use organic)
2/3 cup brown sugar (I use sugar in the raw)
1 lb firm apples apples, cored & peeled and sliced into half moons. (One pound of apples is approximately 2-3 apples.)
1 bag Namaste Foods Spice Cake mix
Water, vegetable oil and eggs called for on cake mix box. (I use extra virgin olive oil and organic eggs.)
Heat oven to 350°F.
Line your 13x9 pan
with parchment paper (easier cleanup and easier cake removal as this cake is
moist!).
Caramelize
your apples. In a non-reactive saucepan, heat butter and sugar. Add sliced
apples and cook on low until butter sugar mixture is a darker brown, thickened
and caramel-y and apples are cooked down, softened and also caramelized, about
15-20 minutes.
While
the apples are simmering, mix the cake mix as directed for 13x9-inch pan, using
water, oil and eggs. Set aside.
Once
the apples are cooked. Add apples to bottom of pan and pour the cake mix on the
top. The apples and caramel will come up the sides, don’t worry everything will
bake and mix just fine.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm. Or cold. Or at room temperature. It'll be gone fast at whatever temp your serve it.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm. Or cold. Or at room temperature. It'll be gone fast at whatever temp your serve it.
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| Butter, sugar and raw apples |
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| Apples 15-20 minutes later, cooked until soft and caramel is a beautiful brown color |
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| Caramelized apples in baking dish with parchment paper, ready for the cake mix |
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