Caramel Apple Upside Down Cake

Topping

• 1/4 cup oil
• 2/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 2 apples, peeled and sliced

Cake

• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup oil
• 2 eggs
• 1/2 teaspoon vanilla
• 1/4 cup almond milk

1. Heat the oven to 325. Spray the bottom and sides of a disposable 9 inch pan with cooking spray. Mix 1/4 cup oil, sugar, and 1/2 teaspoon cinnamon together in the pan and pat down to form an even layer. Put the pan on the stove over a low flame. Watch carefully until the sugar starts to melt (about 5 minutes).  Remove from stove and arrange apple slices over caramel mixture, making two layers of apples if needed. 2. Mix flour, baking powder, cinnamon, sugar, oil, eggs, vanilla, and almond milk in a medium bowl until well blended. Carefully spread over apples. 3. Bake for approximately one hour, or until a toothpick comes out clean. Let cool for 15 minutes. Run a knife around the sides of pan to loosen the cake. Place a heat proof plate upside down over the pan, turn the plate and pan over. Carefully remove pan. Source: Betty Crocker Fall Baking, the original recipe can be found here.