Monday, September 7, 2009

- Apple Upside-Down Cake

After a holiday/renovation absence, I am back again with more recipes!!

APPLE UPSIDE-DOWN CAKE

Topping:

¼ c unsalted butter cut into 4 pieces, plus extra for pan
4 Granny Smith apples (about 2 pounds), peeled and cored
2/3 c packed light brown sugar
2 tsp fresh lemon juice

Cake:

1 c all-purpose flour
1 T cornmeal
1 tsp baking powder
½ tsp table salt
¾ c white sugar
¼ c packed light brown sugar
2 large eggs
6 T unsalted butter, melted and cooled slightly
½ c sour cream
1 tsp vanilla extract

Butter bottom and sides of a 9-inch round cake pan, set aside. Adjust oven rack to lowest position and preheat oven to 350º.

Halve apples from pole to pole. Cut 2 apples into ¼ inch slices; set aside. Cut remaining 2 apples into ½ inch slices. Heat butter in a skillet over medium-high heat. When foaming subsides, add ½ inch thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes (do not fully cook apples). Add ¼ inch apple slices, brown sugar and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

Whisk flour, cornmeal, baking powder and salt together in medium bowl; set aside. Wisk granulated sugar, brown sugar and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over the apples. Bake until cake is golden brown and toothpick inserted into centre comes out clean, 35 to 40 minutes.

Cool pan on wire rack for 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together, lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes then transfer to a serving platter and serve.

Notes:

1. I baked this on a parchment lined cookie sheet to prevent a mess in my oven.
2. You can also try combining 1/3 c finely ground toasted almonds with flour and combine 1 tsp almond extract with the sour cream and vanilla for even more taste (I have not tried this yet).

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