Caramelized Apple Upside-Down Cake

A moist cake and caramelized apples - yummy!

-Shar's Kitchen newsletter/ad, slightly modified

2 large Granny Smith apples, peeled, cored, and sliced
1 Tbsp. lemon juice
1 tsp. vanilla
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Toss apples with lemon juice, vanilla, and spices and set aside.

1 cup brown sugar
1/4 cup butter
1/2 tsp. butter rum oil (I used some imitation rum extract)
1 cup toasted pecans, chopped

In a 10" cast iron skillet melt 1/4 cup butter over low heat add butter rum oil. Sprinkle with brown sugar and then pecans. Arrange apples over the top of the brown sugar. Set aside.

1/4 cup butter
1/4 cup + 2 Tbsp.  shortening
3/4 cup granulated sugar
1 tsp. vanilla
2 eggs
3/4 cup milk
1/2 cup sour cream
2 cups pastry flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. fresh ground nutmeg

In a medium bowl with the hand mixer cream together the butter, shortening, and granulated sugar. Add eggs one at a time. Add milk, sour cream, and vanilla, beat just until blended. in a separate bowl combine  flour, baking powder, salt and spices. Add to the butter mixture beat until just blended. Spread the batter over the apples in the skillet.

Bake at 350 for 55-60 minutes. Cool for 5 minutes then run a knife along the edge of the cake to loosen. Invert cake onto a serving plate.

Quick Caramel Corn

There's nothing like Grandma Carling's soft caramel corn with freshly shelled pecans from their trees! We made this twice while my Mom and Aunt Beth were here visiting. Yum!
This is half the original recipe and still makes a big bowl.


-Grandma Carling

1 cup brown sugar
1/4 cup Karo
1 cube margarine (or butter)

Put ingredients in pan and boil 1 minute. Remove from heat and stir in 1 teaspoon vanilla. This will be sticky and is good eaten right away hot. if you cook it for 3 minutes it is harder and less sticky. Pour syrup over large pan of popped corn and pecans, if desired.