Topsy Turvey Apple Cake

I love the fall when I can make all kinds of recipes with fresh, just picked apples.  The stacks of different varieties of apples beckon me when I am at the grocery store.

This recipe is called a cake, but it is unlike a conventional cake.  It is really sliced, caramelized apple and nuts held together with a little dough.  I adapted this from a free recipe card picked up at a local grocery store many years ago.  Hubby liked this one so much the first time I made it, he had three servings in one evening.

The amount of apples needed will depend on their size.  You need enough  apple slices to cover the bottom of a 9x13-inch baking dish with a single layer.  I usually use about 4 apples.  I slice the apples into the baking dish until I have what I need, then put the slices in a bowl to mix with the sugar and cinnamon.  If I have any peeled apple leftover, I just eat it.

 Topsy Turvey Apple Cake
4-6 medium baking apples, peeled, cored and thinly sliced
1 1/4 c. sugar, divided
1/2 t. cinnamon
1/4 t. nutmeg
1 c. flour
1 t. baking powder
1/2 c. vegetable oil
2 eggs, at room temperature
1/2 c. chopped, toasted pecans or walnuts

Slice enough apples to cover the bottom of a 9x13-inch baking dish in a single layer.  Transfer apples to a bowl and mix with 1/2 c. sugar, cinnamon and nutmeg.  Mix well to cover apples with sugar.  Wipe out the baking dish and grease it.  Return apple slices to baking dish, spreading them into a single layer.  Measure flour and 3/4 c. sugar into a small mixing bowl.  Add baking powder and mix well.  Measure vegetable oil in a glass 1-cup measuring cup.  Add eggs and beat until well mixed.  Pour into flour mixture and blend well.  Add nuts and stir until blended.  Mixture will be somewhat stiff.  Dollop spoonfulls of the dough onto the apples.  Carefully spread dough out with a metal spatula or a knife until it covers the apples as much as possible.  Bake at 350 degrees about 40 minutes or until golden brown.  Cut into squares.  Place on dessert plates with apple side up.  Makes about 12 to 15 servings.  Although this is good at room temperature, it is better warm.  I warm individual servings about 30 seconds in the microwave.  I love it topped with a scoop of ice cream and a swirl of caramel sauce.  Hubby likes to top it with a slice of cheddar cheese when it is warmed.

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