Brandied Apple Upside Down Cake recipe

Hey everyone!

Still recovering from this weekend’s trip to Chicago, so I’m posting today’s entry without a ton of commentary

This Brandied Apple Upside Down Cake is one of the recipes from our boozy cookbook, The Spirited Baker. (Have your copy yet? If not, what are ya waiting for?!). The aroma of the cake – even while still in the oven – evokes warm images of Thanksgiving, Christmas eve, seasonal get togethers, etc. Yum!

Oh, and this cake is ridiculously easy to make – anyone cake do it! – and requires absolutely NO decorating!Bonus!

Brandied Apple Upside Down Cake

1/3 cup Butter, melted

1 1/2 tsp Flour
1/2 cup Brown sugar

3 Tbsp Apple Brandy
1/2 tsp Cinnamon

2-3 Large apples, sliced
2 cup Cake flour
1 1/2 cups Sugar
4 tsp Baking powder
1 tsp cinnamon
1 tsp Salt
1 Instant vanilla pudding mix (3 ½ oz)
4 Large eggs
1/2 cup Water
1/2 cup Apple Brandy
3/4 cup Butter, melted

Preheat oven to 325°F (160°F). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.

Combine melted butter, flour, brown sugar, apple brandy, and cinnamon in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange fruit slices on top of this mixture,set aside.

Combine flour, sugar, baking powder, cinnamon, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add apple brandy and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.

With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate.