Apple Walnut Upside Down Cake

Servings: Makes an 8 inch round cake pan
Cook Time: 45 minutes
Prep Time: 15 minutes

Ingredients for the Apple topping:
4 tbsp of butter softened
½ cup brown sugar (firmly packed)
1 tsp cinnamon
½ tsp nutmeg
1/8 tsp salt
2 apples (cut into wedges, 12 slices per apple)
½ cup walnuts (chopped)

Ingredients for the Cake Batter:
4 tbsp of butter (melted)
1/3 cup milk
4oz applesauce
2 eggs
½ cup brown sugar (firmly packed)
1 tsp cinnamon
1 & 1/2 cups Gluten Free Bisquick

Directions for the Apple Topping:
1. Preheat the oven to 350°F or 175 °C

2. In a small bowl, combine the butter, brown sugar, cinnamon, nutmeg and salt and stir until a smooth paste forms.

3. Spread evenly over the bottom of an 8 inch round cake pan sprayed with gluten free nonstick cooking spray.

4. Top this mixture with the apple slices arranged in a pattern you’d like.
Sprinkle the chopped walnuts over the apple slices and set aside while you make the cake batter.

Directions for the Cake Batter:
1. In a large mixing bowl, whisk together the melted butter, milk, applesauce, eggs, brown sugar and cinnamon until everything is well combined.

2. Add the gluten free Bisquick to this mixture and stir until everything is well combined and lump free. You’ll notice that the batter has a much denser consistency than most cake batters.

3. Spoon the batter over the apple walnut mixture being careful not to disturb the apples as you smooth the batter into place with either a rubber spatula or the back of a spoon.

4. Bake the cake on the middle rack of your oven preheated at 350°F for 40-45 minutes or until a toothpick inserted comes out clean.

5. Let it cool for five minutes before inverting it onto your serving dish. If any apples remain in your pan simply place them back where they belong. Let the cake cool for at least 1 hour before serving.

Note: This recipe can easily be doubled and baked in a 9x12 inch pan instead.

http://ezgf.blogspot.com/2011/09/apple-walnut-upside-down-cake.html