Who says pineapples get to have all of the fun?
- 1/2 cup sugar
- 1/4 cup apple cider or juice
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 4 medium Cortland or Fuji apples (1-1/2 lb.), peeled and cored, each cut into 8 wedges
- 5-7 Maraschino cherries or more if desired
- 1/2 stick (1/4 cup) butter, softened
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon each baking soda and apple pie spice
- 1/4 teaspoon salt
- 2 large eggs
- 1-1/4 cups all-purpose flour
- 2/3 cup buttermilk
- Measuring cups
- Measuring spoons
- 9 x 2 inch round cake pan
- Nonstick cooking spray
- Sharp knife
- Large nonstick skillet
- Medium bowl
- Wire rack
1. Heat oven to 350°F. Coat cake pan with nonstick spray.
2. Topping: Mix sugar and cider in a large nonstick skillet; bring to a boil over medium-high heat. Boil 4 minutes or until light honey color. Add lemon juice and butter; reduce heat to medium. When butter is melted, boil mixture 1 minute until light golden. Add apples, flat sides down; cook 8 minutes, turning apples with fork after 4 minutes, until lightly caramelized and crisp-tender. Remove from heat; cool 5 minutes.
3. Cake: Pour apple mixture into cake pan; can arrange apples in concentric circles or laid flat. Place maraschino cherries throughout pushing them down into the pan past the apples. Beat butter, sugar, baking powder, vanilla, baking soda, spice and salt with a mixer in a medium bowl 2 minutes. Beat in eggs, 1 at a time, until blended. Beat in flour and buttermilk alternately, in three additions, until batter is smooth. Pour batter over apples; spread to edge of pan. Bake 40 to 45 minutes until a toothpick inserted in center comes out clean.
4. Cool on wire rack 10 minutes. Invert onto a serving plate. Cool until cake is just warm, then serve.
After you enjoy your dessert, why not read a good book?