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Harvest Upside-Down Cake

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“An alternative to pineapple upside down cake. From Woman's World magazine.”
READY IN:
1hr 10mins
YIELD:
1 8inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine water with raisins; let stand 10 minutes.
  3. Drain and set aside.
  4. Butter 8 inch square baking pan.
  5. Combine next 5 ingredients. Set aside.
  6. At medium-high speed beat 2/3 cup sugar with shortening until creamy about 2 minutes.
  7. Beat in egg until combined; beat in milk, molasses and vanilla.
  8. Beat in flour mixture, 1/2 cup at a time, until just combined.
  9. Drizzle butter over bottom of pan; sprinkle with remaining brown sugar.
  10. Drizzle with corn syrup, sprinkle with cherries, walnuts and reserved raisins.
  11. Arrange apples over mixture, overlapping slices.
  12. Pour batter over apples.
  13. Bake 45-50 minutes or until apples are tender, and toothpick inserted in centre comes out clean.
  14. Cool for 10 minutes then run knife around edges of cake.
  15. Invert serving plate over top of pan; invert and remove pan.
  16. Serve warm with vanilla ice cream or whipped cream if desired.

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