There is nothing that says holidays quite like an upside down cake! Caramel, cinnamon, Gala apples all play a star role here for the perfect melody of ingredients. Serve with ice cream for a real show stopper dessert, or on its own is just as delicious.
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
2 medium Gala apples, sliced thinly
1.5 cups all-purpose flour (spoon & leveled)
1.5 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup Chefs Life Cooking Oil
1/2 cup sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup non dairy milk
Preheat the oven to 350. In a small saucepan on the stove over medium heat, combine the butter, light brown sugar, cinnamon and vanilla. Heat and stir until it begins to double in volume, but do not let it boil. Cook for 5 minutes then remove from heat and pour into a 9” round cake pan. Line the pan with the apples over the caramel, overlapping as necessary.
In the bowl of a stand mixer or mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, combine the eggs, Cooking Oil, both sugars and vanilla. Whisk together until completely combined. Add in the egg mixture to the bowl with the flour and mix until no lumps remain. Slowly pour in the non dairy milk and mix further. Pour the batter over the apples in the pan. Bake for 45-55 minutes or until golden brown. Let the cake cool in the pan for 15 minutes. Loosen the cake with a knife around the edges before flipping, then invert on a wire rack or the dish it will be served on. Serve as is or with ice cream, caramel swirl ice cream highly recommended.