Last Sunday, with the remaining Gala apples, I made an apple upside cake. The cake turned out well, so I thought I would share the recipe.

First allow me to explain, I found this recipe for Pineapple Upside Down Cake on Food.com in December 2015.

The thing I noticed about the recipe, the way it incorporated the flour mixture in three parts with the milk in two parts, starting with the flour. From past experience, I have had a lot of success with cakes when I combine the milk and flour ingredients in this manner.

After I made the Pineapple Upside Down Cake, using slightly different ingredients (I like unsalted butter for baking- I keep this item on-hand frozen, until I need to use it), I decided I liked the way the cake turned out and the amount of batter was perfect for the smaller two layer cakes I prefer to make today.

Over the years, I have tweaked the base cake batter recipe until I am pretty pleased with the results. Below, the changes I made to the original recipe to get the basic cake batter recipe I use today.

Follow the instructions for the original recipe to mix the ingredients for the batter. One note, the first step, when mixing the butter and sugar- I cream the unsalted butter for about two minutes then slowly add the sugar. I then let the mixer cream the two ingredients (butter & sugar) together for at least 3 minutes.

The other note, I bake the two 7" round cake layers (shown above) in a 350 degree oven for about 26 minutes.

For the Apple Upside Down Cake I made last Sunday, I only used about 2/3 of the batter in one 7" cake pan. I sautéed the Gala apples for a couple of minutes adding sugar, cinnamon, nutmeg, butter and cornstarch then drained almost all of the juice off before layering the apples in the bottom of the sprayed cake pan. I then spooned the cake batter over the apples and baked for about 28 minutes.

Note 3, I like Baker's Joy baking spray to insure my cakes do not stick to the pans.

Note 4, the cake is much better if allowed to sit for at least 4 hours before cutting. Cutting the cake before that, in my opinion, leaves a more eggy aftertaste, the reason- I reduced the amount of beaten eggs in the recipe.