MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Upside Down Apple Cake
Categories: Cakes
Yield: 12 Slices

2 tb Vegan butter (28 g)
3/4 c Light brown sugar (150 g);
- packed
2 tb Maple syrup (30 ml)
1/4 ts Fine sea salt (1.5 g)
3 md Apples (450 g);
- peeled, cored,
- sliced 1/4"
2 c All-purpose flour (240 g)
1 1/2 ts Baking powder (6 g)
1/2 ts Baking soda (2.5 g)
3/4 ts Fine sea salt (4.5 g)
1 ts Ground cinnamon (2.5 g)
1/8 ts Nutmeg (0.3 g);
- freshly grated
1/2 c Unsweetened applesauce
- (120 g)
1 c Light brown sugar (200 g);
- packed
1/2 c Vegan butter (100 g);
- melted, slightly cooled
1/2 c Plant-based milk (120 ml)
2 ts Vanilla extract (10 ml)

Preparation time: 20 minutes
Cooking time: 45 minutes

This easy upside down apple cake features tender, spiced cake topped
with sticky caramel apples. It's cozy, simple and perfect for fall!

Preheat the oven to 350?F (175?C). Lightly grease the sides of a
9-inch round cake pan and line the bottom with parchment paper for
easy release.

Add the vegan butter to a small saucepan over medium heat. Once
melted, stir in the light brown sugar, maple syrup, and salt. Cook
for 2 to 3 minutes, stirring constantly, until smooth and glossy.
Immediately pour the caramel into the prepared pan and tilt to coat
the bottom evenly.

Arrange the apple slices in overlapping circles on top of the
caramel. Pack them snugly--the apples will shrink slightly while
baking.

In a large bowl, whisk together the flour, baking powder, baking soda,
salt, cinnamon, and nutmeg until evenly combined.

In a separate bowl, whisk the applesauce and brown sugar until smooth.
Whisk in the melted vegan butter, plant milk, and vanilla extract
until fully emulsified.

Add the wet ingredients to the dry ingredients. Fold gently with a
spatula just until no dry flour remains. Do not overmix--the batter
should be thick but spreadable.

Carefully spoon the batter over the apple layer. Smooth the top gently
without disturbing the apples underneath.

Bake for 45-50 minutes, until a toothpick inserted into the center
comes out clean or with a few moist crumbs. If the top browns too
quickly, loosely tent with foil for the last 10 minutes.

Let the cake cool in the pan for 15 minutes. Run a knife around the
edges, place a plate on top, and carefully invert. Lift off the pan
and peel away the parchment.

Serve with a scoop of vegan ice cream if desired.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/upside-down-apple-cake/>

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