An Upside-Down Cake with Autumn Personality
I used to make this in our cabin in the woods when I cooked a meal on the wood stove. Once the main dish was about to be served, I’d have this ready and would stick in the oven to bake with the left-over heat while we ate. It works great in a conventional oven as well, and it’s always a hit. It is a traditional “upside-down cake” where you cook the fruit on the bottom and invert the whole thing to serve. This cake is soft with a delicate flavor.
A few changes along the way
I’ve modified this recipe a lot over the years, especially in the spice department. I thought the cinnamon and nutmeg were overwhelming the apples, and I was right. When I last made this incarnation, everyone raved! No nutmeg, and now just a…
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