Upside-down Apple Cake

Remember this?

Well, the birds and squirrels are actually dining there. I had to put another apple out today.

Riley brought me a bird feeder that she made me last weekend. She's a crafty little one.

I had full intention to photograph it after it was hung in the tree but before I could do that a squirrel stole it. There I was in the drive-way yelling at a squirrel that was high-tailin' it over the fence laughing all the way, I'm sure. Greedy little monster. 

Riley had taken a toilet paper roll and added peanut butter and bird seed to it. Then attached a wire so it could hang in the tree. It was perfect. And now we know the squirrel thought so too. Oh well, everything is hungry; that much I know.

I'll have to make an identical one soon and show you.

Is she bored or fascinated with watching me bake?

I swear she has not been in the nip.

But, she does find me delightful.

as requested...

Upside-down Apple Cake

(I think it's called 'upside-down' because the apples start on the bottom)

2 organic, free-range brown eggs 

1 1/4 c. white sugar

1 tsp. vanilla

1/2 cup oil (I use olive)

6 tbsp. of orange juice. I have used peach juice and that was great, too.

1 cup flour

1 tsp. baking powder

pinch of salt

12 (twelve) small apples sliced. (I use mac)

1/2 tsp cinnamon

(You'll need a good size dish for this.  9x13 works well)

Slice and place apples in a bowl.  Mix together 1/4 cup of sugar and the cinnamon. Mix into apples and place in bottom of dish.

In a bowl,  beat eggs, 1 cup of sugar and vanilla. Add oil, orange juice alternately with dry ingredients.

Beat until smooth.

Spoon this batter all over the apples.

I sprinkle just a bit of cinnamon on top.

Bake 350 for one hour.

There you have it.

This is a cake you can eat at breakfast, lunch or dinner.

Don't you just love cakes like that?

I had one piece left in the fridge.

and now it's gone. (oink!)

have a great day

hugs, Deb