Smarter Living: Recipes
Apple Upside-Down Cake
Ditch the cakemix and make your own delicious cake from scratch with fresh, local ingredients!
Makes one 10-inch cake
For the Apples:
- 5 Granny Smith apples
- Half cup sugar
- 1 tablespoon lemon juice
- 2 ounces butter
For the Cake:
- Half cup sliced almonds
- Three quarter cup sugar
- One and one half cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 ounces butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup crème fraîche
Making the caramel
- Combine the sugar, lemon juice and one quarter cup of water in a saucepan and stir until completely dissolved.
- Melt the sugar over medium heat. Allow the sugar to simmer and darken (caramelize), about 15 minutes.
- Add the butter, swirl to melt then transfer the mixture to a medium skillet.
Caramelizing the apples
- Peel and core the apples.
- Cut each into 8 pieces and add them to the caramel.
- Add another one quarter cup of water and bring the caramel back to a gentle simmer over medium-low heat.
- Cook the apples until they are very tender, about 20 minutes.
Arrange the apples in a 10-inch spring form pan so they completely cover the bottom. Pour the caramel over the apples.
- Making the cake
- Preheat the oven to 350.
- Pulse the almonds in a food processor together with one quarter cup of sugar and continue pulsing until the mixture is finely ground.
- Combine the ground almonds with the flour, baking powder and salt in a large bowl.
- In a mixer, cream the butter with the remaining half cup of sugar.
- Mix in the eggs, one at a time, and then add the vanilla extract.
- With the mixer on low, add first one third of the flour mixture to the creamed butter then one-third of the crème fraîche. Repeat until all the ingredients have been combined.
- Spoon the batter over the apples then bake until the cake is springy and passes the toothpick test, about 40 minutes.
- Remove the cake from the oven and invert (apple side up) onto a cake rack to cool.
- Cut in wedges and serve.
last revised 8/9/2011