DIRECTIONS :
Drop batter by small spoonfuls over apples and raisins in pan. Cover pan and let rise in warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30-35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. *If using self-rising flour, omit salt. Verdict: It’s…. DELICIOUS. Thank you, Betty Crocker! This is fabulous! It’s a dang apple upside down cake! I didn’t have any raisins, so I used frozen blueberries. Highly recommended, for it was tasty times indeed. It was also super easy and fast, especially for a yeast-based food, so the awesomeness is compounded. Husband and I polished it off within about 12 hours, and that was only because we were trying to be responsible. One of those servings had vanilla ice cream. Then we ran out of ice cream. 🙁 It was more than tasty without it, though! It is at its best warm, so take that into consideration when you make it. Because you will. You will.
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
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