In celebration of Fall and it feeling like an apple baking kind of day here in Colorado, we took a yesteryear recipe from the blog and gave it an update.
Apple Right Side Up Cake
No upside down cake here. This is a no flip cake that highlights just about any kind of fruit you put on it and takes just a few minutes to throw together. Sure to be a crowd pleaser!
1 stick Butter
¾ cup Sugar
2 Large Eggs
1 Tbsp. Vanilla Extract
1 cup Flour
1 tsp. Baking Powder
1 tsp. Cinnamon
½ tsp. Fine Sea Salt
4 Granny Smith or Gala Apples, peeled and thinly sliced
1 Tbsp. Raw Sugar
Freshly Squeezed Juice from ½ of a Lemon
Preheat oven to 350 degrees.
In the bowl of a standard electric mixer, beat the butter and sugar together until smooth.
Add in eggs and vanilla and beat well.
Add the flour, baking powder, cinnamon and salt. Mix until just combined.
Spray a 8-9″ square or round pan with nonstick spray. We have tried every size and shape. The picture shows a 6″ x 9″ rectangular pan which made the cake come out a little thinner but still delicious.
Using spatula, spread the batter evenly into the prepared dish and then place the apple slices an even, slightly layered pattern on top of the batter and sprinkle with raw sugar and then squeeze half of a lemon over everything.
Bake for 50-55 minutes or until top of cake springs back to the touch. Remove from oven and let cool. The longer you let it cool, the better it tastes.
Serve alone or try it with a dollop of Fresh Whipped Cinnamon Cream. To make – whip 1/2 cup of Heavy Cream until thick and then add in 1/4 cup of powdered sugar or to taste along with 1/4 tsp. of Cinnamon and 1/2 tsp. of Vanilla. Enjoy!