Maybe it was the weather this weekend, which was decidedly fall-ish or that fact that apple picking has begun in our area, but when I shared this picture on my personal Facebook profile I got all sorts of messages and comments. After passing on the recipe a few times it occurred to me I should post it here.
Ummm, after all that is why I have a blog 🙂
This is a recipe I have been making for a very long time, I got it from the Cornell Cooperative Extension during an Apple Tasting Tour. I make it every year, and everyone who has it loves it. I have played with the idea of creating a from-scratch version, but because I make this during harvest time, when we are all busy I do appreciate cake mix the shortcut.
The pictures were taken basically for Instagram, so I will update when I make this again, and I will soon for the corn crew, but more about that later.
The recipe calls for a 9×13 pan. I occasionally bake mine in a deep springform pan because I am a rebel like that. Just kidding, I wanted this particular cake to fit on a plate. It works in a deep springform pan remarkably well without altering anything, you just need to watch bake time, because the round pan produces a much thicker cake that takes slightly longer to bake.
Apple Cider Upside Down Cake
- 3 medium-sized tart apples
- 1 cup apple cider
- 1/3 cup butter
- 1 cup firmly packed brown sugar
- 1 package spice cake mix
- Vegetable Oil as specified on cake mix package
- Eggs as specified on cake mix package
Pare and core apples, slice thin. Simmer in cider 5 mins, or until just tender.
Drain, reserving cider.
Combine 2 tablespoons of cider, brown sugar, and butter on the bottom of a 13x9 pan. Place in 350 degree oven until sugar and butter have melted, about 5 mins; then remove from oven.
Prepare cake mix following package directions, substitute the reserved cider for water portion needed for cake mix, if needed add additional cider or water to reach required amount.
Arrange apple slices over brown sugar mixture in pan. Pour cake mix batter over apples, and bake at 350 degrees for 40 mins, or until done.
Invert on a platter or a cookie sheet, and let stand one minute, remove pan.