MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Upside-Down Cake
Categories: Cakes
Yield: 1 Cake

1/2 c Butter
3/4 c Blanched almonds; walnuts,
-or pecans; chopped
3 c Sugar; or less, to taste
1 tb Ground cinnamon
4 md Baking apples; pared and
-thinly sliced
2 3/4 c Flour; sifted
3 ts Baking powder
1/2 ts Salt
2/3 c Vegetable shortening
1 1/2 c Milk
2 Eggs
1 ts Vanilla

This is absolutely my favorite cake and always a hit with guests. This
recipe originally appeared in a Family Circle or Woman's Day of over
20 years ago.

Preheat oven to 350°F / 175°C.

Melt butter in 13x9x2" baking pan in oven while pre-heating; remove
from oven. Combine 1 cup of sugar, nuts, and cinnamon in small bowl;
sprinkle evenly over 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 apples.

Bake for 1 hour, 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.

Note: The topping doesn't always release cleanly. Just scrape it out
and sprinkle back across the cake. When storing, cover *loosely* with
aluminum foil. This is a very moist cake which will become soggy if
tightly covered.

Recipe by Ruth Heiges

Recipe FROM: <https://web.archive.org/web/20170328105322/
http://recfoodcooking.org/sigs/Ruth Heiges/
Apple Upside-Down Cake.html>

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