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Apple Upside-Down Cake

Apple Upside Down CakeYou’d think I’d be tired of posting recipes after last week, but nope.  They give me an easy out I love recipes.

Beloved is not all that crazy about pies, and even less enthusiastic about fruit pies.  He likes cake.  However, apples are dirt cheap this time of year and if you’re not putting them in a pie, well – you put them in cake (besides, we’ll be eating apple pie when Jolly comes to visit next week since it’s her all-time favorite dessert).  If you put them in THIS cake, you will spend lots of time cursing me for ruining your diet again saying “yum, yum.”

BECAUSE YUM, YUM.

And also because, well, the strudel recipe I was considering was a wee bit intimidating.  Which doesn’t mean I won’t make it, it just means I’ll have to hyperventilate into a paper bag beforehand and I didn’t have one handy when I originally read the recipe.

Anyhoo.

This is a very sweet and tender butter cake, so use firm, tart cooking apples (Granny Smith, Newton Pippin, etc.) for the topping.  Refrigerate leftovers, but bring the cake to room temperature for 15 – to 30 minutes before eating; butter cakes are difficult to slice and have a dense texture when refrigerated.

Note:  a “scant” measurement is just a little less; fill the measuring cup or spoon just a tad bit less than completely full.

Apple Upside Down Cake

serves 8 to 10

3 1/4 cups tart cooking apples; peeled, cored and sliced about 1/4 inch thick (about 2 large apples)

scant 1/2 cup light brown sugar, firmly packed

1 teaspoon ground cinnamon

4 tablespoons unsalted butter, cut into 4 pieces

3 large egg yolks, at room temperature

1/2 cup sour cream

1 1/4 teaspoons vanilla extract

1 1/3 cups bleached, all-purpose flour, sifted into the cup and leveled off

scant 1 cup sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature

Grease a 9″ round cake pan; line the bottom with parchment paper and grease that as well.

In a medium bowl, toss the apples, cinnamon and brown sugar together; allow the mixture to sit for at least 30 minutes, but no longer than 1 1/2 hours.  Drain the apples, reserving the liquid, and arrange or spread them in the bottom of the cake pan.

In a small, heavy saucepan, heat the reserved liquid from the apples over medium-high heat, bringing it to a boil.  Swirl the mixture, but do not stir, for about 5 minutes or until the mixture reduces by about half, thickens and is a nice amber color.  Swirl the 4 tablespoons of butter in until melted, then pour evenly over the apples in the cake pan.  Set aside.

Place a rack in the lower third, then preheat the oven to 350° F.

Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), cream the softened (9 tablespoons) butter with the sugar at medium speed until fluffy and lightened in color.  Beat the egg yolks in, one at a time, scraping down the sides of the bowl after each addition.  Beat in the sour cream and vanilla until smooth.

On low speed (or by hand, if not using a stand mixer), stir in the flour mixture in three additions, scraping down the sides of the bowl after each addition, until just incorporated.  There should be no lumps, but do not overmix.  Resist the temptation to eat the batter straight from the bowl (yeah, it’s THAT good) and spread it over the apples in the cake pan.

Bake for 35 to 45 minutes, or until golden brown and a wire tester inserted into the center of the cake comes out clean.  Remove the cake from the oven and place on a wire cake rack for 5 minutes.  Run a thin, flexible metal spatula between the cake and the sides of the pan to loosen it, and carefully invert the cake onto a serving plate; leave the pan in place for 1 or 2 minutes before lifting it off.  If the parchment still covers the apples, carefully peel it off.  If any of the apple slices have stuck to the pan, use the spatula to place them back on the cake.

Serve warm or at room temperature; sprinkle with toasted walnuts, if desired.


11 comments

Lori says:

Oh my goodness this sounds delicious. Since it is my day off, I think my little man, who we call “Emeril” and little lady, who we call “Rachel” when we cook in the kitchen, will make this today since we have tons of apples. Thanks for sharing once again. Happy Thursday Jan!
.-= Lori´s last blog ..Help! I’m talking and I can’t shut up! =-.

LPC says:

When my kids come home for Thanksgiving…
.-= LPC´s last blog ..Guest Post: A place of one’s own =-.

Pseudo says:

Seriously you should do a cookbook Jan. Recipes and photos.

You really bring out the side of me that hates working and wants to stay home, blog, cook, and eat.
.-= Pseudo´s last blog ..Shangri La and Jumping off Walls =-.

you are the devil. i am glad i’m 65 miles from the wal-mart and glad it’s raining outside, or i’d be making this cake. today.

as it is, i will probably end up making banana cake. or cherry cobbler. or something like it. what else is a girl to do when she’s rained/snowed inside?
.-= ~The South Dakota Co´s last blog ..Old Man Winter Strikes Again! =-.

I must try this.
I must find someone to make this for me.
I must find someone to take the calories for me as well.
I WILL find a way..
.-= Sprite’s Keeper´s last blog ..Psyche- We lied. =-.

Ooooh, this sounds so good. The sprinkling with roasted walnuts…yum.
.-= Maureen@IslandRoar´s last blog ..Sibling Sleepover =-.

Ohhhhhhhh! This sounds REALLY good! I am absolutely going to try this one, too!

You REALLY should write a cookbook, Jan! I’d buy a copy! :)
.-= Stacy (the Random Cool Chick)´s last blog ..Spinning up Halloween Past…and Thanksgiving Feast Part 4 – Cranberry Sauce with Ruby Port and Cinnamon =-.

Erin says:

Sour Cream in a cake is always a good idea. I’m with Pseudo – you should do a book.
.-= Erin´s last blog ..febreze might be a red flag =-.

*DROOLING* Oh Dear.
.-= Smart Mouth Broad´s last blog ..SIMPLY THE BEST =-.

kat magendie says:

Oh! I’ll have to try this —

My hb makes an “autumn cheesecake” that has apples and pecans on top – soooo good

He just made a sweet potato cheesecake for our company tomorrow! He toasted coconut and made some sweet-spicy pecans to go on top
.-= kat magendie´s last blog ..NORAH KATHRYN FLETCHER IS HERE =-.

This is something I’d really enjoy in the autumn or spring. That would go so well with cream or even something a little alcoholic!

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