1st Place - Carmel Apple Upside Down Cake

Topping:
1/4 c. butter or margarine
2/3 c. packed brown sugar
1/2 tsp. ground cinnamon
2 medium apples, peeled and cut into
1/2 in. wedges

Cake:
1 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 c. granulated sugar
1/2 c. butter or margarine, softened
2 eggs
1/2 tsp. vanilla
1/4 c. milk
Whipped cream:
1 c. whipping cream
2 T. sugar

Heat oven to 325º. Spray bottom and sides of an 8 or 9 in. square pan with cooking spray. In a 1 qt. saucepan, melt 1/4 c. butter over medium heat, stirring occasionally. Stir in brown sugar, heat to boiling and remove from heat. Stir in 1/2 tsp. cinnamon, pour into pan, spread evenly. Arrange apple wedges over brown sugar mixture overlapping tightly and making 2 layers if necessary. In medium bowl, mix flour, baking powder, 1/2 tsp. cinnamon and the salt; set aside. In large bowl, beat 1 c. granulated sugar and 1/2 c. butter with electric mixer on medium speed, scrapping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla gradually; beat in flour mixture alternately with milk, beating after each addition. Smooth; spread batter over apple wedges and brown sugar mixture. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile in medium bowl beat whipping cream on high speed until it begins to thicken. Gradually add 2 T. sugar, beating until soft peaks form. Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over; remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

To serve leftover dessert warm, scoop servings into small microwavable bowls and microwave individual serving on high for 15-20 seconds.

Deborah Stanley - Edinburg, VA