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Apple Honey Upside-Down Cake

Yield one 9 - inch cake


  • 2 tablespoons butter or margarine
  • 1/2 cup firmly packed brown sugar
  • 1 large cooking apple, peeled, cored, and cut into 1/2-inch rings
  • 4 maraschino cherries, drained and halved
  • 1/2 cup butter or margarine, softened
  • 3/4 cup honey
  • 1 egg, beaten
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • Whipped cream (optional)

How to Make It

  1. Melt 2 tablespoons butter in a 9 - inch cast - iron skillet. Spread brown sugar evenly over butter, and arrange apple rings on top of sugar. Place a cherry half in the center of each apple ring. Set aside.

  2. Cream 1/2 cup butter and honey, beating until smooth. Add egg; mix well.

  3. Dissolve soda in buttermilk. Combine flour, baking powder, and pumpkin pie spice; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat well after each addition.

  4. Spoon batter evenly over apple rings in skillet. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes, and carefully invert cake onto serving plate. Serve warm with whipped cream, if desired.

Oxmoor House Homestyle Recipes