Sugar Shack Upside Down Apple Cake
Serves 2 | with Maple Syrup
What's hiding at the bottom of this cake? Ooey-gooey brown-sugar apples! One quick, easy flip onto a serving plate reveals this scrumptious dessert in all its shining glory.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Granny Smith Apple
1.5 cup
All-Purpose Flour
(Contains Wheat)
2 tbsp
Brown Sugar
2 tbsp
Maple Syrup
1 unit
Egg
(Contains Egg)
1 tsp
Baking Powder
1 tbsp
Baking Soda
1 tsp
Ground Cinnamon
½ cup
White Sugar
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ cup
Milk*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350°F. Wash and dry all produce. Peel, core, then cut apple into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, then apples, brown sugar and 1/4 tsp cinnamon. Cook, stirring often, until apples are tender-crisp, 3-4 min.
Grease an 8x8-inch baking dish, then line the bottom and sides with parchment paper. Whisk together egg, sugar, sour cream, 1/2 cup milk, half the maple syrup, 2 tbsp oil and 1/4 cup water in a large bowl. Set aside. Stir together flour, baking soda, baking powder, remaining cinnamon and 1/8 tsp salt in a medium bowl. Slowly add flour mixture to the large bowl with egg mixture. Whisk until just combined. (NOTE: Don’t over mix the batter!)
Transfer apple mixture to the prepared baking dish. Spread apples into an even layer. Pour batter over top. Bake in the middle of the oven until cooked through, 30-35 min. (NOTE: At the 30 min mark, insert a toothpick into the middle of the cake. If the toothpick comes out clean the cake is done. If not, continue baking for another 4-5 min.)
When cake is done, set aside to cool in the baking dish, 10 min. Once cooled, place a large, flat plate over top of cake. Holding both the dish and plate, flip upside down to release cake onto the plate. Remove parchment paper and drizzle cake with remaining maple syrup.
