Apple UpsideDown Cake

Posted by Margalit

You know how sometimes, just sometimes, you need a quick but orgasmic reminder of your childhood? Like comfort food, only sweet and gooey? Something that smells so good when it's baking in your oven that all the cruddy things that happened during the day seem to melt away. Because that's what comfort food is all about, giving you some good vibes when life is getting you down.

For me, one of the best childhood memories is pineapple upside down cake. My mom would make it on cold rainy days when we were stuck inside. She would use canned pinapple circles and the brown sugar buttery topping would pop out of the holes in the center of the pineapples. Oh it was so good.

But my kids aren't big on canned cooked pineapple. Fresh pineapple they like, but the canned cooked variety, not so much. So I adapted my mom's recipe to Apple UpsideDown Cake, and that's become a family favorite. Being on school break for February vacation when the weather is grey and freezing, we needed a bit of comfort food this evening to follow the big pot of chili we had for dinner. Apple UpsideDown Cake fit the bill perfectly!

apple%20cake.jpg

For the topping;
85g (3oz) butter
3 apples, peeled, cored and cut into 2.5cm (1in) slices
zest and juice of one lemon
150g (5.5oz) light brown sugar

For the sponge:
75g (2.75oz) butter
150g (5.5oz) granulated sugar
3 eggs, separated
3 tablespoons milk
1 teaspoon vanilla essence
150g (5.5oz) SR flour, sieved
1 teaspoon cinnamon
1 teaspoon baking powder

Preheat the oven to 350°F. Line the bottom of a 8in springform cake tin with parchment paper.

To make the topping, place the butter in a frying pan and melt over a low heat. Add the sliced apples, lemon juice and zest. Cook for 3-4 minutes.

Add the sugar and cook for 5 minutes.

Using a slotted spoon remove the apple slices and arrange them in one layer on the bottom of the cake tin.

Boil up the remaining juices until they turn a rich golden colour. Pour this sticky toffee-like substance over the top of the apples in the cake tin.

To make the sponge, cream together the butter and sugar. Add the vanilla and the beaten egg yolks. Then fold in the flour, baking powder and cinnamon. Stir in the milk.

In a separate bowl, whip the egg whites until stiff. Fold these into the cake mixture. Spoon the cake mixture over the apples.

Place in the oven and bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean.

Leave to cool for at least 5 minutes. Then gently turn the cake out upside down onto a serving plate or cake stand. (You may have to peel off the greaseproof paper.)

Serve with cream or ice-cream or just eat on its own. It's especially delicious warm, but tastes rather nice when it is cold too. Are you feeling hungry yet?

TAGS: Apple Upsidedown Cake, Cake, Comfort Food
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[ READER COMMENTS ]

1

david in the mountains said:

yum!

Posted at 03:21 AM, on February 23 2007

2

utenzi said:

I'm with your kids, Margalit. I like the apple version a lot better than I would the pineapple. But even better would be to just eat the apples! BTW, you don't specify the type of apple you prefer and that makes such a big difference...

Posted at 02:19 PM, on February 23 2007

3

margalit said:

Utenzi, for this particular recipe, I use whatever apples I have in the house. I prefer a tarter apple anyhow, so that usually are granny smiths, but sometimes I have courtlands or galas because that's what my kids like.

Posted at 03:37 PM, on February 23 2007

4

dexie said:

yummy indeed. i've had pineapple but never apple. i'll try to make this sometime. thanks :)

Posted at 03:54 PM, on February 23 2007

Apple UpsideDown Cake

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