Up-Side Apple Cake

Title: Up-Side Apple Cake

Categories: Cakes, Fruits

Yield: 10 Servings

--WALDINE VAN GEFFEN VGHC42A--

1/2 c

2 tb unsalted butter; room

-temp

1/4 c Light-brown sugar, packed

2 lg Granny Smith apples; peel,

-cored, 1/4 slices

1 c Granulated sugar

1 lg Egg

1 c Unsweetened applesauce

2 1/4 c Flour

1 ts Baking soda

1 1/2 ts Ground cinnamon

1/4 ts Freshly ground nutmeg

1/2 ts Salt

CINNAMON DREAM TOPPING

6 oz Cream cheese; room temp

3/4 c Sour cream

3/4 ts Ground cinnamon

1 c

2 tb powdered sugar

9 springform or round cake pan

1 1/2 deep. Melt

2 tb butter with

brown sugar in 10 skillet over medium heat. Add apple slices. Cook over

medium heat until apples begin to soften, about 4 minutes, stirring often.

Arrange apples in even layer over bottom of prepared cake pan. Set aside to

cool. Cream remaining 1/2 c butter and granulated sugar until light. Add

egg. Beat until smooth. Add applesauce and blend well. Combine flour,

baking soda, cinnamon, nutmeg and salt in small bowl. Add to creamed

mixture. Mix until smooth. Spread batter evenly over apples. Place pan on

baking sheet. Bake on middle rack of 350

oven until wood pick inserted in

40 to 45 minutes. Cool on rack

15 minutes.

Use small flexible knife to separate cake from sides of pan. Invert pan on

serving platter and unmold cake (replace any apple slices that may remain

in pan). Serve warm. Pass CINNAMON CREAM TOPPING in separate dish. Beat

cream cheese and sour cream until smooth. Gradually add cinnamon, then

sugar, mixing well after each addition until smooth. Let stand 15 minutes

at room temperature before serving. Source: Jill Van Cleave, JR Dessert

Bakery, Chicago --