Ophelia wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> >
> > If you are interested i have a apple upside down cake that is very
> > good.
>
> That sounds nice Joseph, I would like that please

Now that everything is cleaned up and put away till next month i can
turn to other things. Here's the recipe, it calls for tart green apples
but i have made it to good effect with sweet apples. So much better,
IMO, than the more common pineapple upside down cake.

Apple upside down cake
---------------------------

4 or 5 tart cooking apples

lemon juice

2 tbs. butter

1 cup (packed) light brown sugar, sifted

1 egg

1 cup granulated white sugar

1 cup whipping cream

1 tsp. vanilla extract

2 cups all purpose flour

2 tsp. baking powder

confectioners' sugar

Peel the apples and remove the cores. Slice the apples paper thin with
a mandolin or very sharp knife then sprinkle lightly with lemon juice to
keep from discolouring.

Place the butter in a 9 inch round, shallow baking dish. Place in a
preheated 325 F oven until melted, then remove from oven. Do not turn
off heat. Sprinkle the brown sugar over the butter. Overlap the apple
slices in the baking dish, working from the centre to the outside with
only 1/4 inch between each overlap, until the bottom is covered.

Place the egg in a mixing bowl and beat well with an electric mixer.
Add the sugar gradually and beat until mixed. Mix the cream and
vanilla. Sift the flour with the baking powder, then add to the egg
mixture alternately with the cream mixture, beating well after each
addition.

Pour over the apples. Bake for about 35 minutes or until a cake tester
inserted in the centre comes out clean.

Let cool for 10 minutes, then turn out onto a rack and cool.

Place on a cake plate and cut into servings. Sprinkle each serving with
confectioners' sugar and if desired serve with Chantilly Cream.
---
JL