Harvest Upside-Down CakeShortly after I ended my professional baking career, I was feeling a little homesick for…
Harvest Upside-Down Cake
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
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 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 in the center comes out clean.
Run a knife around the edges of cake; immediately invert onto a serving plate.