Happy Autumn, Y'all! Today is the first full day of autumn, and you won't find any pumpkins around here.....yet. I like to ease into autumn with apples.
We have been crazy busy with field trips, riding lessons, senior portrait sittings, and church activities plus everyday academics. But still I wanted to treat the family to a delicious, fun dessert.
I made Apple Upside Down Cake, but I cheated by using a cake mix.
Apple Upside Down Cake
1⁄3 cup butter, cut up
1⁄3 cup packed brown sugar
6 small cooking apples, halved, stems removed, cored (1-1/4 to 1-1/2 lb.)
1 box Simple Mills Vanilla Cake Almond Flour Mix
1/3 cup grapeseed oil
1/3 cup water
1 T vanilla
Preheat oven to 350°F Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly. Remove from oven.
Whisk eggs, oil, water, and vanilla in a large bowl. Add baking mix to the wet ingredients and stir until complete combined.
Spoon over apples and spread evenly.
Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Cool 20 minutes; serve with ice cream or fresh whipped cream. Makes 9 servings.
Let me know if you try this! Upside Down Cake is an old fashioned dessert, but what makes this recipe nice is it's gluten-free, and the cake mix helps save a few steps! Don't substitute the grapeseed oil. It truly makes a huge difference in the flavor. I served this to the family and my friend and her husband. It was a huge hit!
Until next time...