No, it's not a new look. While I did do a Caramel Candy Apple Eye Look, I actually baked this delicious cake last night. It's soooo good, I had to share it with everyone. The original recipe came from one I found on Food Network, I altered it a bit to suit my sweet tooth. Needless to say- since the apples come out super-sweet, the simple cake mixture that's added cuts the sweetness and it all comes together perfectly!
I should also point out that while baking, this cake makes your house smell absolutely delectable! I was drooling and wanted to forego dinner last night, in favor of just eating this! It comes together rather quickly- so if you need a delicious dessert in a pinch, you've got it!
I'll take a picture of it in a while... Unless we eat the rest of it today, and in that case... I'll just have to make another one!
Caramelized Caramel-Apple Upside-Down Cake
4 Tbs Unsalted Butter (1/2 a stick)
1/4 c Buttershots (Butterscotch Liqueur)
1/2 c firmly packed Brown Sugar (light or dark)
1/2 tsp Cinnamon
Dash of Nutmeg (I freshly ground mine)
2 1/2 - 3 c Thinly Sliced Apples (Macintosh, Cortland, Gala, etc.)
Preheat oven to 350 degrees. Grease 9 inch cake pan. You can use butter, Crisco, or Pam cooking spray.
In small saucepan, melt together the butter, butterscotch liqueur, brown sugar, cinnamon and nutmeg. Boil for 30 seconds and remove from heat. In greased cake pan, spread apple slices evenly across and drizzle the sugar mixture to coat apples. Set aside.
Cake:
6 Tbs Unsalted Butter, softened
1 c Granulated Sugar
2 Eggs, room temperature
1 1/2 tsp Vanilla Extract
1 c Regular Flour
3 Tbs Cornmeal
1 tsp Baking Powder
1/2 tsp Salt
Dash of Nutmeg
1/2 cup Whole Milk
4 Tbs Buttershots (Butterscotch Liqueur)
In large mixing bowl, beat butter and sugar until mixed well. Add eggs and vanilla extract, and beat on med-high speed until light and fluffy- about 2 minutes.Slowly add flour, cornmeal, baking powder, salt and nutmeg. Mix until well blended. Pour in milk and buttershots, and mix until moistened and batter has a smooth consistency- about one minute. Spoon mixture over apples, and smooth the batter over the top of the fruit.
Bake 50 minutes, or until a knife inserted into the middle of the cake comes out dry. Remove from oven and let sit approximately 5 minutes. Run knife across edges of the pan to release cake, put a plate, platter or cookie sheet with sides on top of cake. Flip upside-down and release cake from pan. There will be a delicious syrup that will come out from the apples- you can use a flat metal spatula to gather up the extra and put back on top of the cake. Let cool, and serve warm with vanilla ice cream. It can also be cooled completely before serving.
Enjoy!
I should also point out that while baking, this cake makes your house smell absolutely delectable! I was drooling and wanted to forego dinner last night, in favor of just eating this! It comes together rather quickly- so if you need a delicious dessert in a pinch, you've got it!
I'll take a picture of it in a while... Unless we eat the rest of it today, and in that case... I'll just have to make another one!
Caramelized Caramel-Apple Upside-Down Cake
4 Tbs Unsalted Butter (1/2 a stick)
1/4 c Buttershots (Butterscotch Liqueur)
1/2 c firmly packed Brown Sugar (light or dark)
1/2 tsp Cinnamon
Dash of Nutmeg (I freshly ground mine)
2 1/2 - 3 c Thinly Sliced Apples (Macintosh, Cortland, Gala, etc.)
Preheat oven to 350 degrees. Grease 9 inch cake pan. You can use butter, Crisco, or Pam cooking spray.
In small saucepan, melt together the butter, butterscotch liqueur, brown sugar, cinnamon and nutmeg. Boil for 30 seconds and remove from heat. In greased cake pan, spread apple slices evenly across and drizzle the sugar mixture to coat apples. Set aside.
Cake:
6 Tbs Unsalted Butter, softened
1 c Granulated Sugar
2 Eggs, room temperature
1 1/2 tsp Vanilla Extract
1 c Regular Flour
3 Tbs Cornmeal
1 tsp Baking Powder
1/2 tsp Salt
Dash of Nutmeg
1/2 cup Whole Milk
4 Tbs Buttershots (Butterscotch Liqueur)
In large mixing bowl, beat butter and sugar until mixed well. Add eggs and vanilla extract, and beat on med-high speed until light and fluffy- about 2 minutes.Slowly add flour, cornmeal, baking powder, salt and nutmeg. Mix until well blended. Pour in milk and buttershots, and mix until moistened and batter has a smooth consistency- about one minute. Spoon mixture over apples, and smooth the batter over the top of the fruit.
Bake 50 minutes, or until a knife inserted into the middle of the cake comes out dry. Remove from oven and let sit approximately 5 minutes. Run knife across edges of the pan to release cake, put a plate, platter or cookie sheet with sides on top of cake. Flip upside-down and release cake from pan. There will be a delicious syrup that will come out from the apples- you can use a flat metal spatula to gather up the extra and put back on top of the cake. Let cool, and serve warm with vanilla ice cream. It can also be cooled completely before serving.
Enjoy!
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