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Apple-Upside-Down

Apple Upside Down Cake

Ok, we have to admit it – here in Washington State, we are partial to apples. We LOVE them. We think there is nothing better in the fall than fresh, crisp, Washington State apples. Although this apple dessert may just ‘take the cake’!

Celebrate fall with this Apple Upside Down Cake Recipe from American Cruise Lines and Tom Leonard. Contact an agent today to enjoy on-board cruise ship cuisine! 800.578.1479 or info@usarivercruises.com.

Apple Upside Down Cake
Ingredients: Serves 12 portions

For the Topping
4 Tablespoons butter, unsalted, melted
½ cup packed light-brown sugar
3 each apples, ripe, peeled and cored

For the Batter
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
8 Tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 each eggs, separated
½ cup whole milk
¼ teaspoon cream of tartar

Speed Scratch:
Follow directions on the box of a yellow cake mix box to replace the batter recipe.

Garnish:
Mint leaves
24 raspberries
Raspberry coulis

Directions:

Topping:

  • Spray a 10-12 inch cake pan
  • Line the bottom and sides with parchment paper, spray the paper
  • Pour butter into a small sauce pot.
  • Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, pour into cake pan and allow to cool.
  • Cut apples into ¼ -inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.

Batter:

  • Preheat the oven to 350F.
  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
  • Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
  • In a large bowl, beat reserved egg whites and the cream of tartar until stiff but not dry.
  • Using a rubber spatula, fold egg whites into the batter.
  • Transfer to the cake pan. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
  • Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes.
  • Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

To Serve:

  • Gently slice the cake, trying not to disturb the pears slices.
  • Place 1/12 of a slice onto the plate.
  • Garnish with caramel sauce, mint and fresh raspberries.
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