---------- Recipe via Meal-Master (tm) v8.05
       Title: Up-Side Apple Cake
  Categories: Cakes, Fruits
       Yield: 10 Servings
 -------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
     1/2 c  + 2 tb unsalted butter; room
     1/4 c  Light-brown sugar, packed
       2 lg Granny Smith apples; peel,
            -cored, 1/4 slices
       1 c  Granulated sugar
       1 lg Egg
       1 c  Unsweetened applesauce
   2 1/4 c  Flour
       1 ts Baking soda
   1 1/2 ts Ground cinnamon
     1/4 ts Freshly ground nutmeg
     1/2 ts Salt
       6 oz Cream cheese; room temp
     3/4 c  Sour cream
     3/4 ts Ground cinnamon
       1 c  + 2 tb powdered sugar
   Grease 9 springform or round cake pan 1 1/2 deep. Melt 2 tb butter with
   brown sugar in 10 skillet over medium heat. Add apple slices. Cook over
   medium heat until apples begin to soften, about 4 minutes, stirring often.
   Arrange apples in even layer over bottom of prepared cake pan. Set aside to
   cool. Cream remaining 1/2 c butter and granulated sugar until light. Add
   egg. Beat until smooth. Add applesauce and blend well. Combine flour,
   baking soda, cinnamon, nutmeg and salt in small bowl. Add to creamed
   mixture. Mix until smooth. Spread batter evenly over apples. Place pan on
   baking sheet. Bake on middle rack of 350~ oven until wood pick inserted in
   center comes out clean, about 40 to 45 minutes. Cool on rack 15 minutes.
   Use small flexible knife to separate cake from sides of pan. Invert pan on
   serving platter and unmold cake (replace any apple slices that may remain
   in pan). Serve warm. Pass CINNAMON CREAM TOPPING in separate dish. Beat
   cream cheese and sour cream until smooth. Gradually add cinnamon, then
   sugar, mixing well after each addition until smooth. Let stand 15 minutes
   at room temperature before serving. Source: Jill Van Cleave, JR Dessert
   Bakery, Chicago