| Ingredients: |
| 1/2 |
cup (1 stick) butter |
| 1 |
cup packed brown sugar |
| 1/2 |
cup heavy whipping
cream |
| 1/3 |
cup light corn syrup |
| 3 |
small Braeburn
apples |
|
 |
| 1 |
pkg (15.25-18.25 oz) yellow cake
mix |
| 3 |
eggs |
| 1 |
cup sour cream |
| 2 |
tsp Korintje
Cinnamon |
|
Directions:
- Preheat oven to 350°F. Heat butter, sugar, cream and corn syrup in All
White Ceramic 11-in. Covered Skillet over medium heat until simmering,
stirring until smooth. Cook mixture, uncovered, another 7-9 minutes or until
mixture is thickened and slightly darker in color, stirring occasionally. Remove
Skillet from heat.
- Meanwhile, cut apples with Apple Wedger and set aside five of the
wedges. Starting at the edges of the Skillet, carefully arrange apple wedges,
cut side down, over caramel. Arrange the remaining five wedges in the center.
- Whisk cake mix, eggs, sour cream and cinnamon in Stainless (4-qt./4-L)
Mixing Bowl until blended. Carefully spoon batter over apples and spread
batter evenly with Small Spreader. Bake, uncovered, 38-42 minutes or
until wooden pick inserted in the center comes out clean. Carefully remove
Skillet from oven using Oven Mitt. Let stand 2 minutes.
- Carefully invert cake onto serving platter. Let stand 5 minutes and serve.
Yield: 12 servings
Nutrients per serving: Calories 450, Total Fat 21 g,
Saturated Fat 11 g, Cholesterol 95 mg, Sodium 360 mg, Carbohydrate 63 g, Fiber 2
g, Protein 4 g
Cook’s Tips: Fuji, Jonathan or
Honeycrisp apples can be substituted for Braeburn apples.
© 2012 The Pampered Chef used under
license.
www.pamperedchef.com |
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