APPLE UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, “wow!”—Linda Wetsch, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 320mg sodium, CarbohydrateContent 66g carbohydrate (52g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
EASY BLACK FOREST CAKE | #CAKESLICEBAKERS | KAREN'S ...
This easy black forest cake is the perfect combination of chocolate cake, sweetened whipped cream, and cherries cooked in cherry liqueur or brandy.
Provided by Karen's Kitchen Stories
Total Time 2 hours 10 minutes
Prep Time 1 hours
Cook Time 1 hours 10 minutes
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees F and line a nine-inch Pullman pan with parchment paper. Spray with spray oil. Alternatively, spray 2 8-inch round cake pans with spray oil and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
- In another bowl, mix together the coffee and brandy.
- In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla.
- Pour the egg mixture and half of the coffee mixture into the flour mixture and gently mix until combined. Add the rest of the coffee mixture and mix to combine.
- Pour the mixture into the pan and smack the pan down onto the counter top to let out any extra bubbles. Place the pan in the oven and bake for 70 minutes, until a tester comes out clean (30 minutes for cake pans and 20 minutes for 24 cupcakes).
- Cool completely in the pan.
- Meanwhile, whip together the whipping cream, sugar, and vanilla until you have stiff peaks.
- In a medium saucepan, stir together the cherries, water, and liqueur over medium low heat and cook, covered, for about 10 minutes for frozen cherries and 15 minutes for fresh cherries.
- In a small bowl, whisk together the sugar and cornstarch.
- Strain the cherries through a fine mesh sieve, saving the juice in one bowl and the cherries in another.
- Return the juices to the saucepan. Add the sugar and cornstarch mixture and cook over medium until boiling. Cook for about 3 minutes until thickened and shiny. Add the cherries back to the pan and cook for another 30 seconds.
- Remove the pan from the heat and let cool while the cake is baking.
- You can store the filling for up to four days in the refrigerator.
- Slice the cake into 1/2 inch slices. Place a slice on a serving plate, spread with the whipped cream, and top with some cherries.
- Repeat with a second layer.
Nutrition Facts : Calories 433.37, FatContent 19.67, SaturatedFatContent 7.85, CarbohydrateContent 57.63, FiberContent 1.84, SugarContent 40.01, ProteinContent 5.09, SodiumContent 215.97, CholesterolContent 60.91
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