Harvest Upside-Down Cake Recipe

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Harvest Upside-Down Cake Recipe

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5 1
Publisher Photo
Recommended: 28 Best Fall Cakes
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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 or margarine, 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 mixing bowl, cream the shortening and brown sugar. Add egg, milk, molasses and vanilla; beat on high for 1 minute. Combine 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.
Originally published as Harvest Upside-Down Cake in Taste of Home October/November 1997, p47

Nutritional Facts

1 piece: 357 calories, 13g fat (5g saturated fat), 39mg cholesterol, 238mg sodium, 60g carbohydrate (42g sugars, 1g fiber), 3g protein.

  • 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 or margarine, 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
  1. In a small bowl, soak raisins in water for 10 minutes. Drain and set aside. Meanwhile, in a mixing bowl, cream the shortening and brown sugar. Add egg, milk, molasses and vanilla; beat on high for 1 minute. Combine 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.
Originally published as Harvest Upside-Down Cake in Taste of Home October/November 1997, p47

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