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Monday, July 12, 2010

Apple Upside Down Cake

Apple Upside-Down Cake

1-tbsp butter
1-tbsp breadcrumbs
3-apples, cored and sliced
2-tbsp brown sugar
1/4-cup slivered almonds, toasted
1/2-tsp cinnamon

Cake Batter:
3/4-cup butter, softened
1 1/2-cups brown sugar
3/4-cupground almonds
2 1/2-cups all-purpose flour
1 1/2-cups milk
1/2-cup sour cream or plain yogurt
2-tsp baking powder
2 tsp (10 ml) cinnamon
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt

Preheat oven to 375°F* To make topping, butter a 13" x 9" baking pan Sprinkle breadcrumbs in the pan; set aside In a bowl, toss apple slices with brown sugar, slivered almonds and cinnamon Arrange apple mixture evenly on bottom of the pan To make cake batter, beat butter and sugar until light and fluffy Beat in ground almonds and eggs Stir in the remaining ingredients until smooth Spoon batter over apples Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean Place on a cooling rack for 15 minutes To invert, place cooling rack on top of the cake, turn cake upside down and carefully remove pan


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