Dessert Recipes

Harvest Upside-Down Cake

Harvest Upside-Down CakeShortly after I ended my professional baking career, I was feeling a little homesick for…

Harvest Upside-Down Cake

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.

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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.

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