Apple Bread

Melt in baking pan, 9x9x2 inches . . 2 tablespoons butter
Mix with fork in small bowl . . . . . . 1/2 cup sugar
1 teaspoon cinnamon
Sprinkle sugar mixture on melted butter in pan.
Cut into thin slices . . . . . . . . . . . . . . 1 apple
Arrange apple slices in rows on sugar mixture in pan.
Sprinkle over apples . . . . . . . . . . . a few raisins
Stir together with spoon in large bowl . .
1 pkg active dry yeast
3/4 cup warm water
(105-115 degrees)
Add . . . . . . . . . . . . . . . . . . . . . . . . .1/4 cup sugar
1 teaspoon salt
1 cup Gold Medal flour
Beat 2 minutes or until batter drops from spoon in sheets.
Add and beat until smooth . . . . . . . . . .1 egg
1/4 cup shortening
1 1/4 cups Gold Medal flour
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.