3/4 cup brown sugar, packed
2 tsp cinnamon
1/2 unsalted butter, softened
5 large apples, peeled, cored, sliced
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup sugar
1 large egg
1/3 cup buttermilk
2 tsp vanilla
Directions
Grease Springform pan. Wrap with foil on outside. Spread brown sugar
evenly on bottom of pan. Press evenly. Sprinkle 1 tsp cinnamon on
brown sugar. Cut 2 tbsp butter into bits and scatter over sugar.
Arrange apples (halves) in pan overlapping. Sift flour, baking
powder, soda, salt and 1 tsp cinnamon. Set aside. Cream sugar and 1/2
cup butter. Add egg, beat until fluffy. Add buttermilk and vanilla.
Mix well (might appear curdled). Add sifted ingredients, mix until
smooth. Spread over apples carefully. Place pan on baking sheet. Bake
at 350F for 1 hour. Let cake cool for 5 minutes. Remove ring and
invert onto serving plate. Leave bottom of pan on for 10 more
minutes. Lift bottom off and let cook for 1 hour before serving. Can
be made 1 day ahead. Keep at room temp. Reheat at 200F. Serve with
cool whip and sprinkle with cinnomon Source: The Pampered Chef Typos
by Sarah Gruenwald sitm@ekx.infi.net
Servings: 1 servings
Caramel Apple Upside Down Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert; Fruit
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the far past, certainly as far back as ancient Egypt, and potentially, even further back. However, generally, these old records were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to academics is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times used a good variety of aromatic flavors, including some familiar names for example thyme, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, including spices like basil and coriander. These new foods and spices was responsible for an increase in recipe publications, some of which still exist in private cookery archives. During the next few hundred years, the upper-class families of Europe competed with each other to serve the most exotic meals, and as a result the best chefs and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down the recipes of their peers. By the time we get to the twentieth century, cooking books are in high demand, mostly as a result of increased literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Caramel Apple Upside Down Cake recipe.
