Thursday, October 8, 2009

Apple Caramel Upside Down Cake

Well, time for another recipe. Denise suggested I modify this for Dutch Ovens and it turned out wonderfully. I have made it serveral times, the last time twice at the Varsity Scout Outdoor Training. I had several comments that included the word "heaven", it is that good!

The basic recipe from Betty Crocker can be found at this link, Betty Crocker Caramel Apple Cake.

The original recipe calls for a 9x13 pan which would equate to a 12" Dutch Oven. After making it the first time, I found that 12" is too big and a 10" works perfectly. You get a thicker cake that is easier to flip out of the DO.

Apple Caramel Upside Down Cake
10" Dutch Oven

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans (optional)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box yellow cake mix, mixed as directed on box
1/4 teaspoon apple pie spice (or cinnamon and nutmeg)

In Dutch Oven, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Sprinkle with pecans; top with sliced apples.

In large bowl, mix cake as directed on box. Add apple pie spice until moistened. Beat for 2 minutes. Carefully spoon batter over apple mixture.

Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in DO 10 minutes. Loosen sides of cake. Place heatproof serving platter upside down on cake; carefully turn platter and DO over. Let DO remain over cake about 1 minute so caramel can drizzle over cake. Remove DO bottom.

If you do not have a platter that fits inside your DO, just flip out on the lid. Let stand as directed. Then remove the DO bottom, put a plate on the bottom of the cake, and flip. Instant Upside Down Cake!!

I left off the fancy topping, it didn't sound good to us and is really unnecessary.

Have fun!

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