but i adore apples, pumpkin pie, and a crisp night breeze. i adore fall. it calls for long drives with the windows down and winter veggies like beets and butternut squash. and of course, fall means thanksgiving - quite possibly the most wonderful day of the year. and although it seems a bit melancholy, i love falling leaves and thinning trees.
while my fall reveries may be a tad premature here in atlanta, i can't help but start my september posts with a fall dish. i was browsing on simply recipes and came across this apple upside down cake. it looks amazing.
apple upside down cake
ingredients:
8 tablespoons (1 stick) unsalted butter, softened
1 1/4 cups white, granulated sugar, divided (1/2 cup and 3/4 cup)
1 1/2 lbs of braeburn, jonagold, or golden delicious apples (about 4 medium), peeled, cored, and cut into eight wedges
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup cornmeal
1/2 cup boiling water
1 teaspoon vanilla extract
2 large eggs
1/3 whole milk
1 9 inch cake pan with 1 1/2 inch high sides
how to:
preheat to 350 and butter the side of the cake pan. line the pan with a 10 inch round of parchment paper. the paper should come up the sides of the pan. butter the parchment paper.
melt 2 tablespoons of butter in a non-stick skillet on medium heat. add 1/2 cup of the sugar and cook until the sugar dissolves and the mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes.
add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples.
cover the pan and cook until the apples release their juices, about 5 minutes.
uncover and cook until the apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more.
remove apples and caramel sauce and place in the prepared pan.
whisk together flour, salt, and baking powder in a small bowl and set aside.
place cornmeal in a large mixing bowl and pour 1/2 cup of boiling water over the cornmeal and stir to blend.
add 3/4 cup of sugar and 6 tablespoons of butter to the cornmeal mixture. beat until well blended.
beat in vanilla and eggs. beat in flour, salt, baking powder mixture alternating with milk. pour batter over apples in the cake pan.
bake until top is golden and tester inserted into center comes out clean, about 40 minutes.
cool cake in the pan for 5 minutes. run a knife around the edges of cake to loosen it from the sides of the pan. carefully invert the cake onto a serving plate and remove the parchment paper. cool for 15 minutes.
to fall and all its glorious food and weather! cheers!
apple upside down cake
ingredients:
8 tablespoons (1 stick) unsalted butter, softened
1 1/4 cups white, granulated sugar, divided (1/2 cup and 3/4 cup)
1 1/2 lbs of braeburn, jonagold, or golden delicious apples (about 4 medium), peeled, cored, and cut into eight wedges
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup cornmeal
1/2 cup boiling water
1 teaspoon vanilla extract
2 large eggs
1/3 whole milk
1 9 inch cake pan with 1 1/2 inch high sides
how to:
preheat to 350 and butter the side of the cake pan. line the pan with a 10 inch round of parchment paper. the paper should come up the sides of the pan. butter the parchment paper.
melt 2 tablespoons of butter in a non-stick skillet on medium heat. add 1/2 cup of the sugar and cook until the sugar dissolves and the mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes.
add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples.
cover the pan and cook until the apples release their juices, about 5 minutes.
uncover and cook until the apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more.
remove apples and caramel sauce and place in the prepared pan.
whisk together flour, salt, and baking powder in a small bowl and set aside.
place cornmeal in a large mixing bowl and pour 1/2 cup of boiling water over the cornmeal and stir to blend.
add 3/4 cup of sugar and 6 tablespoons of butter to the cornmeal mixture. beat until well blended.
beat in vanilla and eggs. beat in flour, salt, baking powder mixture alternating with milk. pour batter over apples in the cake pan.
bake until top is golden and tester inserted into center comes out clean, about 40 minutes.
cool cake in the pan for 5 minutes. run a knife around the edges of cake to loosen it from the sides of the pan. carefully invert the cake onto a serving plate and remove the parchment paper. cool for 15 minutes.
to fall and all its glorious food and weather! cheers!
plz save me a piece if you make it!
ReplyDeletei loooove fall too! my favorite season, hands down! and yeah thanksgiving is the best day ever!!
ReplyDelete