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Harvest Upside-Down Cake

 Harvest Upside-Down Cake
Shortly after I ended my professional baking career, I was feeling a little homesick for the old familiar trade, so I entered a local recipe contest. This recipe won top honors in the dessert category. What a thrill!—Bill Cowan, Hanover, Ontario
9 ServingsPrep: 25 min. Bake: 45 min.

Ingredients

  • 1/4 cup raisins
  • 1/2 cup boiling water
  • 1/4 cup shortening
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1/2 cup milk
  • 1 tablespoon dark molasses
  • 1 teaspoon vanilla extract
  • 1-1/4 cup cake flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons coarsely chopped walnuts
  • 12 maraschino cherries, quartered
  • 2 cups sliced peeled tart apples

Directions

  • In a small bowl, soak raisins in water for 10 minutes. Drain and set
  • aside.
  • Meanwhile, in a bowl, cream the shortening and brown sugar. Add egg,
  • milk, molasses and vanilla; beat on high for 1 minute. Combine

2 of 2

Harvest Upside-Down Cake (continued)

Directions (continued)

  • flour, baking powder, cinnamon and salt; gradually add to creamed
  • mixture, beating until smooth. Pour butter into a greased 8-in.
  • square baking pan; sprinkle with brown sugar. Drizzle with corn
  • syrup; sprinkle with the walnuts, raisins and cherries. Arrange
  • apples on top, overlapping slices. Spoon batter over apples.
  • Bake at 350° for 45-50 minutes or until apples are tender or a
  • toothpick inserted near the center comes out clean. Run a knife
  • around the edges of cake; immediately invert onto a serving plate.
  • Yield: 9 servings.
Nutritional Facts: 1 serving (1 piece) equals 357 calories, 13 g fat (5 g saturated fat), 39 mg cholesterol, 238 mg sodium, 60 g carbohydrate, 1 g fiber, 3 g protein.