Caramel Apple Upside Down Cake


It's October!  It's time to wear sweaters and drink pumpkin lattes and listen to your children change their minds over their Halloween costumes every 7 minutes!  That last part aside (make up your damn mind!), I really do love this time of year.  It takes me a hot second to fully embrace that appreciation, however.  If you ask me in mid-August if I'm looking forward to fall, I'll cry in your face.  But now that it is upon us, I'm totally in the mood for it.  Football Sundays, pumpkin patches, soup weather and baking up all the traditional autumn goodies.  BRING IT ON, CINNAMON AND NUTMEG AND GINGER.  Sorry for shouting.  

The other day, I watched my "virtual friend" Audra make this live on her Instagram, muted, because I was supposed to be watching my daughter's karate class.  Anyway, even with no sound I knew I had to make it myself.  So I did, and let me tell you... WORTH IT!  It's good for breakfast, lunch, dinner, dessert, snack, whatever you fancy, and best served in my opinion with ice cream or coffee.  Or both. Go wild!!  And enjoy the season.

Recipe HERE.

The cutest little helper in all of the land...



A very Great and interesting post. Thanks for sharing Your Awesome Recipe with us. You explain it Very Well, I just Love it to try your Recipe. Sounds very Delicious and tasty. Once again thanks for sharing with us. :) 😃

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Katherine Brown said...

The cake looks yummy in the pictures and my mouth watering to see these pictures. Th recipe is very interesting and some cooking and blending tips are very much necessary for cooking this dish. To get the best guidance, my friend
Kaz Gachingu always there.


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