9.04.2013

Apple Upside Down Cake


No doubt you've heard of and/or tried the Pineapple version of this moist and delicious dessert, but have you ever thought of using apples?  It works fantastically.  They meld great with the brown sugar and cake and require only two simple changes - apples instead of pineapple rings and substitute apple juice or apple cider for the pineapple juice.  You can choose to slice your apple into rings, or, halve the apple and cut each half into thin slices {shown in photo}.

This is, by far, my favorite Upside Down Cake recipe.  The eggs are whipped making the finished product light and airy.  Not too much sugar is added so it's not too sweet to eat.  In my book, it's perfect.




Apple Upside Down Cake
source:  King Arthur Flour Cookbook
Makes 1-10 inch cake

5 Tablespoons unsalted butter
1/2 cup packed light or dark brown sugar
1 baking apple - I use Granny Smith because they aren't too sweet, peeled and cored and sliced as noted above {rings or half-rings}
16-20 walnut pieces, optional
2 large eggs
2/3 cup granulated sugar
1/3 cup apple cider or apple juice
1 1/2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees Fahrenheit.

Cut the butter into pieces, place in a 10-inch round cake pan, and place the cake pan in the oven to melt the butter while the oven is preheating.  Watch to make sure it doesn't burn.  Once the butter is melted, remove from the oven and add the brown sugar, sprinkling it evenly over the butter.  Place the apple pieces on top of the butter-brown sugar mixture and if you're using walnuts, place them into any holes or crevices between the apples.

In the bowl of a stand mixer with whisk attachment, beat the eggs until they become thick and lemon-colored and the whisk leaves tracks as it travels through them.  With the mixer still running, slowly add the granulated sugar.  Add the vanilla and the apple juice with the mixer running, stopping to scrape down the bowl.  Add all dry ingredients, turn mixer on low to incorporate, then beat at medium speed for 1 minute.

Pour the batter over the apple pieces in the prepared pan.  Bake for 30-35 minutes, or until the center springs back when touched and the edges are beginning to pull away from the pan.  Remove from the oven to a cooling rack for 3 minutes.

Take a plate and place it over the pan, right sides together, and carefully flip the cake pan and plate, together, keeping a firm grip on both, so the cake is now on the plate.  Leave the pan on top of the plate for 5 minutes, allowing all sugar and apples to fall onto the cake.  Remove the pan and rearrange any fruit that has shifted.

Serve.

1 comment:

Our Neck of the Woods said...

I've never even thought of making an apple upside down cake, but it looks so delicious! This is the perfect fall dessert! Can't wait to make it this season :)