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Upside Down Apple-Praline Cake




Source of Recipe


Paula Deen via my coworker Kristie Arns


Recipe Introduction


Makes 1 (9-inch) cake (double layered) or 2 single layer cakes.
Delicious!



List of Ingredients






Ingredients Cake
• ½ cup butter; melted and divided
• 1 ½ cups firmly packed brown sugar, divided
• 1 Fuij apple, cored and thinly sliced
• 1 Granny Smith Apple, cored and thinly sliced
• 1 cup butter, softened
• 2 ¼ cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 ¼ cups whole buttermilk
• Caramel Mousse (recipe follows)
• Garnish: caramel ice-cream topping, glazed pecans

Ingredients Caramel Mousse
• 1 package unflavored gelatin
• ¼ cup cold water
• 1/3 cup boiling water
• 2 cups heavy whipping cream
• ¼ cup confectioners’ sugar
• ¼ cup caramel ice-cream topping



Recipe



Quick Summary:
1. Pour ¼ cup melted butter into each pan. Sprinkle each evenly with ¾ cup brown sugar.
2. Arrange apple slices in a single layer over brown sugar.
3. Pour batter evenly into prepared pans. Bake for 35 to 45 minutes. Cool completely.
4. Spread half of Caramel Mousse evenly over top of 1 layer
5. Place remaining cake layer over mousse.
6. Spread remaining Caramel Mousse over top of cake.
7. Before serving, sprinkle with glazed pecans.

Instructions
Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour.
Pour ¼ cup melted butter in each pan.
Sprinkle each evenly with ¾ cup brown sugar.
Arrange apple slices in a single layer over brown sugar; set aside.
In a large bowl, beat 1 cup softened butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to butter mixture, alternately with buttermilk, biginning and ending with flour mixture, beating just until dry ingredients are moistened after each addition. Pour batter evently into prepared pans. Bake for 35 to 45 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 20 minutes. Remove from pans and place, apple sides up, on wire racks; cool completely.
Spread half of Caramel Mousse evenly over top of 1 layer. Place remaining cake layer over mousse. Spread remaining Caramel Mousse over top of cake. Drizzle with caramel topping, and sprinkle with glazed pecans before serving, if desired. Store cake in refrigerator.

Caramel Mousse
makes about 3 1.2 cups
In a small bowl, soften gelatin in cold water; let stand for 2 minutes. Add boiling water, stirring to dissolve; set aside.
In a large bowl, beat cream at high speed with an electric mixer until foamy. Gradually add confectioners’ sugar, beating until stiff peaks form. Slowly add gelatin mixture, beating until combined. (Mixture will like it is melting, but will firm up.) Stir in caramel. Cover, and refrigerate for at least 2 hours before using.