RO*TEL Across America Recipe Contest - RO*TEL Wonder Apple Upside-Down Cake

RO*TEL Wonder Apple Upside-Down Cake

by Merry from CA

An enchanting spicy cake that will leave your guests wondering, what's the secret ingredient!

AVERAGE RATING

Category

Appetizer/Snack

Prep Time

60 Minutes

Servings

12

Recipe Ingredients

3 large Granny Smith apples, peeled, cored, cut in ¼-inch slices
1/2 cup melted butter
1/2 cup light brown sugar
1/2 ground nutmeg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2/3 cup softened butter
1 3/4 cups granulated sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1 cup vanilla yogurt
1 can (10 oz) RO*TEL Diced Tomatoes & Green Chilies
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 tablespoons super fine white sugar (to taste)
1/2 teaspoon ground nutmeg to sprinkle on top

Directions

Heat oven to 375 degrees F. Coat a 9” x 13” baking pan with cooking spray and line the bottom with wax paper. Disperse apples in pan. Pour melted butter on top of apples; sprinkle with brown sugar and nutmeg. Set aside.

In a medium bowl, mix flour, baking powder, soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.

In large mixing bowl, cream butter, sugar, and eggs on high for 2 minutes. Add vanilla extract, and yogurt; mix well. In a blender, on high, mix tomatoes and chilies until smooth. Stir blended tomatoes into creamed mixture; mix well.

Add dry ingredients to creamed mixture, 1/2-cup at a time, constantly beating until all dry ingredients are incorporated well; beat for additional 1 minute. Spoon into prepared baking pan; bake for 35-40 minutes or until cake pulls away from sides and is sets the center. Remove from oven; cool for 5 minutes.

With a knife, loosen edges of cake, invert onto serving platter. Remove pan and wax paper from cake; cool for 5 minutes. Meanwhile, in a mixing bowl, whip the heavy cream, vanilla, orange extract, and sprinkle in sugar. Whip until soft peaks form. To serve: Dollop Chantilly Cream on individual slices of cake; sprinkle with nutmeg. Serves: 12