Cake
shortening or non-stick spray
parchment paper
¼ cup unsalted butter
¾ cup brown sugar
2 tablespoons heavy cream
¾ tsp. cinnamon
Dash of salt
2 Pazazz apples, washed and thinly sliced
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter – softened
¾ cup brown sugar
¼ cup granulated sugar
1 egg
1 cup buttermilk
1 ½ teaspoon vanilla extract

DIRECTIONS

Heat oven to 350 F.

Prepare a 9-inch round cake pan. Grease with shortening or spray with cooking spray. Lay a piece of fitted parchment in the bottom.

In a small pan on medium-low heat, prepare the topping. Add the butter, brown sugar and heavy cream and stir until butter is melted and sugar and cream are well mixed. Let simmer for 1 minute, then stir in cinnamon and salt. Pour into prepared cake pan and top with sliced apples, shingling slices as you go, starting at the center.

Prepare the cake. Mix flour, baking soda and salt in a small bowl and set aside.

Add butter and sugars to medium mixing bowl. Beat on medium until combined.
Add the egg and blend until creamy. Add buttermilk and vanilla, stir on low until well blended. Add flour and mix on low just until combined. Pour into cake pan over apples.

Bake about 45 minutes, until toothpick inserted in center comes out clean.
Remove from oven and let sit on a cooling rack, for about 8 minutes, then invert onto a serving platter. Plate each slice and top with whipping cream.

Amount: Makes 12 slices

By: Marty Peterson, FoodE Expert of Lund’s and Byerly’s