Autumn Apple Upside Down Cake

Ingredients

 Topping

3 medium apples

4 tablespoons butter

3/4 cup light brown sugar, firmly packed

2 tablespoons boiled cider or thawed apple juice concentrate

1/4 teaspoon ground cinnamon

1/2 cup light corn syrup

Cake

3/4 cup vegetable oil

1 cup brown sugar, firmly packed

2 tablespoons boiled cider or thawed apple juice concentrate

2 large eggs

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 cups flour

1 large apple, peeled and finely chopped

·          

Preheat the oven to 350°F. Lightly grease a 13"x9" cake pan. Line the bottom with parchment, and grease the parchment.

Peeling and slice the apples into 1/4" thick wedges.

Place the apples in rows along the pan.

Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.

Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.

To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed

Mix the flour with the baking soda, and stir it into the batter.

Add the chopped apple, and mix until just blended.

Drop scoops of the batter atop the apples in the pan, gently spreading to cover.

Bake the cake for 30 to 35 minutes, or until a cake tester inserted near the center comes out clean.

Remove the cake from the oven, and run a thin spatula around the edge to loosen.

Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.

Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.

Pour the sauce over the cake. Serve cake warm or at room temperature. Recipe adapted from KAF.