Start with a spice-rich batter baked atop apples and cranberries in a creamy caramel sauce, then invert when done, for a topsy-turvy dessert that’s a real beauty. The old-time holiday taste will delight family and friends! —Jeanne Holt, Mendota Heights, Minnesota
MY Mother made this family favorite from scratch and it was the most requested birthday cake. We could hardly wait for apple harvest to begin, because we kids knew what would be baking in the oven. The tempting aroma brought us right into the kitchen.
"Perfect for dessert or brunch, these rich apple mini cakes are irresistible, served with a steaming cup of coffe. I make them often when I have fresh apples from our small orchard," Mary Shivers writes from Ada, Oklahoma.
"This recipe was given to me years ago," writes Wendy Keys from Reno, Nevada. "I love it and used to make it often, but haven't done so in a while because of its high fat and calorie count. Can you help?" Our Test Kitchen lightened up her original recipe for this healthier version that tastes even more delicious than the original. How sweet is that?
From country handcrafter and homemaker Alberta McKay of Bartlesville, Oklahoma
comes a fitting fall birthday cake for grandparentsone children and grandchildren will enjoy, too.Alberta McKay, Bartlesville, Oklahoma