Upsidedown Coffee Cake
Source of Recipe
unkown
Features > Food
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Dessert
Betty Crocker's Upside-down Coffeecake
Wednesday, November 7, 2001
For Lisa Bruening, Columbus
Yield: 9 servings
Streusel:
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 teaspoons firm margarine or butter
Cake batter:
2 cups all-purpose flour (if using self-rising flour, omit baking powder and salt)
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup margarine or butter, softened
1 cup milk
1 egg
Apple layer:
1/4 cup margarine or butter
1/2 cup packed brown sugar
2 medium apples, thinly sliced
Preheat oven to 350 degrees.
To make the streusel, combine ingredients and mix until crumbly. Set aside.
To make the batter, beat ingredients in a large mixer bowl on low speed for 30 seconds. Then beat the batter on medium speed, scraping the bowl occasionally, for 2 minutes. Set aside.
To prepare the apple layer, heat the margarine in a 9-by-9-by-2-inch square pan in the oven until the margarine is melted. Sprinkle with the brown sugar. Arrange apples in the pan.
To make the coffeecake, spread the batter over the apples. Sprinkle the batter with the streusel.
Bake the cake until a wooden pick inserted in the center comes out clean, about 40 minutes. Immediately invert the pan on a heat-proof serving plate. Allow the pan to remain 1 minute, so the butter-sugar sauce drizzles over the coffeecake.
Robin Smith, Hilliard
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