Last Fall I tried making an apple upside down cake with little success. The apples rose up into the cake batter and the whole thing was so gooey it didn't want to un-mold from the pan. Two weeks ago I made an apple upside down cake and it turned out so much better! I made sure to grease the bottom of my pan generously and I covered my arranged apple slices tightly with brown sugar. Then I poured the cake batter slowly over the top using a measuring scoop as to not disturb the apples. Being more careful and treating the cake delicately produced a much better upside down cake.
Here is the cake when I first un-molded it:
I decided to lightly decorate the cake with a little cinnamon and ginger buttercream.
Apple Upside Down Spice Cake
Made October 28th, 2012
When I made the upside down cake I had a little extra cake batter, so I stuck that in a round pan and baked that up as well. Then next day I decided that we should eat the leftover spice cake---but what to decorate it with? So I went into the fridge and found some homemade apple and cranberry sauce that Alex made and a few different containers of vanilla buttercreams left over from previous cakes. Who knew there was such a thing as a left over cake?
Apple Cinnamon Left Over Cake
Made October 29th, 2012
For being a leftover cake it turned out so yummy. Many people use applesauce in their cake bases to make the cake moist, so why not have applesauce on top of your cake?
Cinnamon and Vanilla is such good and simple flavor combination.
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