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Apple Upside-Down Cake

1/2 cup (1 stick) butter or margarine
2 1/2 cups sugar
3/4 cup chopped blanched almonds, or walnuts, or pecans
1 Tbsp ground cinnamon
4 medium-size baking apples, pared and thinly sliced
2 3/4 cups sifted flour
3 tsp baking powder
1/2 tsp salt
2/3 cup vegetable shortening
1 1/2 cups milk
2 eggs
1 tsp vanilla extract

Melt butter in 13x9x2" baking pan inoven while pre-heating; remove.
Combine 1 cup of sugar, chopped nuts and cinnamon in small bowl.
Sprinkle evenly oveer melted butter. Arrange apple slices,
overlapping slightly.

Sift flour, remaining sugar, baking powder and salt into large
bowl. Add shortening, milk, eggs and vanilla. Beat at low speed,
until combined, then at high speed for 2 minutes. Pour evenly over

Bake at 350 F (160 C) for 1 hour and 10 minutes, or until top
springs back when lightly pressed with fingertip.

Cool in pan on wire rack for 5 minutes. Loosen around edges with
a knife. Cover with a large serving tray or cookie sheet. Turn.
Lift off pan.

The original recipe calls for the blanched almonds, but I prefer
the taste and texture of walnuts or pecans. I also recommend using
Granny Smith apples, and unsalted margarine can be used in place
of vegetable shortening. Butter is best for the topping. The full
quantity of sugar is too much for my taste.


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5 of 8 people found the following review helpful:
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apple upsidedown cake, June 6, 2005 - 11:02 AM
Reviewer: Anonymous from Altoona, PA USA
This cake was very moist and tasty. It was a hit at our family reunion.

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