UPSIDE DOWN CINNAMON APPLE COFFEE CAKE RECIPES

Name: Upside-Down Cinnamon-Apple Coffee Cake
Prep time: 20 min
Total time: 1 h
Yield: 8
Ingredients: 1 1/2 cups chopped peeled apples; 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count); 1/2 cup pecan halves or pieces; 2 tablespoons margarine or butter, melted; 1/3 cup firmly packed brown sugar; 2 tablespoons corn syrup

UPSIDE-DOWN CINNAMON-APPLE COFFEE CAKE RECIPE - PILLSBURY…

Upside-Down Cinnamon-Apple Coffee Cake Recipe - Pillsbury… image

Top off cinnamon rolls with apples before baking for a simple fall twist on sticky buns.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped peeled apples
1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1/2 cup pecan halves or pieces
2 tablespoons margarine or butter, melted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup

Steps:

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.
Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Nutrition Facts : Calories 290 , CarbohydrateContent 40 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1/8 of Recipe, SodiumContent 390 mg, SugarContent 23 g

CARAMEL-APPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.C…

Caramel-Apple Upside-Down Cake Recipe - BettyCrocker.c… image

The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Nutrition Facts : Calories 550 , CarbohydrateContent 68 g, CholesterolContent 135 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 50 g, TransFatContent 1 g

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