The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
Ingredients
Vegetarian
∙ Serves 8
Produce
2 Apples, medium
Refrigerated
2 Eggs
Condiments
3/4 cup Butter or margarine
Baking & spices
1 tsp Baking powder
2/3 cup Brown sugar, packed
1 tsp Cinnamon, ground
1 1/3 cups Gold medal all-purpose flour
1 1/8 cup Granulated sugar
1/4 tsp Salt
1/2 tsp Vanilla
Dairy
1/4 cup Milk
1 cup Whipping cream