I love staying at country inns. This recipe had bed and breakfast written all over it. Nice website, too. Yummy cake.
Toffee Apple Upside Down Cake (modified to be nondairy)
generous 1/3 cup light brown sugar
4 tablespoons margarine
1 apple, unpeeled, cored, thinly sliced
8 tablespoons stick margarine, at room temperature
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 apples, partially peeled and coarsely grated
3/4 cup walnuts, chopped and lightly toasted
Preheat oven to 350 degrees F. Thoroughly grease a 9″ baking dish or pan.
To create topping, which goes into the baking dish first, mix brown sugar and margarine in a small saucepan and warm over medium-low heat; stir constantly until sugar is dissolved and margarine is melted. Remove from heat and pour mixture into the bottom of the greased baking pan. Arrange apple slices over the toffee mixture, in whatever pattern is pleasing to you.
In a large mixing bowl, using electric mixer, beat the margarine and brown sugar at low to medium speed until mixture is smooth and blended. Gradually blend in eggs and beat until pale and fluffy.
In another medium bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Add dry ingredients to wet mixture, stirring gently by hand until batter is combined. Stir in grated apples and toasted walnuts until incorporated. Pour batter over toffee apple topping already in the baking dish. Place baking dish into the oven and bake for 30 – 40 minutes. Cake is done when it no longer jiggles, is firm, and top (which will become the bottom) turns golden brown. A toothpick inserted in center should also come out clean.
When cake is done, allow to cool in baking dish for approximately 10 minutes. Run a knife around the edge of baking dish to loosen sides of cake. Place serving plate over the top of the baking dish; carefully invert until serving plate is on bottom and baking dish is resting on top. Gently lift, jiggling if necessary, to loosen cake and leave it intact on the serving plate. Serves 6 – 8.