In my last post on Rosh Hashanah, I promised some pictures of my Upside Down Apple Cake experiment. I decided to be inspired by the Warm Caramel Apple Cake recipe, but to doctor a cake mix and make it up along the way.
I started with four small cake pans (6 inch pans) and put some brown sugar (a few tablespoons), a pat of butter, a bit of pecans and very thinly sliced apples.
I put the pans in the oven (preheated to 350 degrees) and let the butter melt while I mixed up a cake mix.
After some experimenting, I figured out that the best way to get paper thin slices was to use a vegetable peeler. Just pull the entire length of a peeler across an apple to get a thin strip about 3 inches long.
Then, I made a white cake mix according to box directions and added a teaspoon of cinnamon and a teaspoon of vanilla. I poured the mix over the melted butter mixture and baked for about 25 minutes.
The result was fantastic and was redolent of fall, tasting gently of cinnamon and buttery apples.