soo moist & delicious (A keeper)
APPLE UPSIDE DOWN CAKE
adapted from : homecookingadventure...
Ingredients :
4-5 apples (I use 5 Granny Smith apples)
50 gm butter (1/4 cup) + 1 tbsp
7 tbsp granulated sugar
1 tsp ground cinnamon
Cake Ingredients :
75 gm (about 1/3 cup) butter, at room temperature
5 tbsp granulated sugar
3 eggs (I use grade A) ~ separate whites & yolks
3 tbsp sour cream (I use buttermilk)
Grated peel/zest of 1 lemon
1 tsp vanilla extract
2 tsp baking powder
11 tbsp all-purpose flour
Directions :
1. Preheat oven to 350'F/180'C. Butter a 10-inch/26 cm round cake pan.
2. Peel apples and sprinkle lemon juice over them. Cut them into wedges, remove the core and slice.
3. Melt the butter in a saucepan. Add 5 tablespoons of sugar and cook until sugar dissolves and mixture turns golden brown. Pour the mixture into the prepared pan and arrange the apple slices. Sprinkle 2 tablespoons of sugar and add 1 tablespoon of butter cut into small pieces over the apples. Cook in the oven until/while you prepare the batter for the cake.
4. While the apples are in the oven, prepare the cake batter. Separate the egg whites from the egg yolks. Whisk together the flour and baking powder in a small bowl and set aside.
5. In a large bowl, cream together butter and sugar until well mixed. Beat in the egg yolks, sour cream, lemon zest and vanilla extract. Stir in the flour mixture and mix well.
6. Whip egg whites until very stiff and firm. Fold them into the butter mixture.
7. Remove the apples from the oven and sprinkle ground cinnamon on top. Pour the cake batter over the apples and bake for 25 to 30 minutes until golden and a toothpick inserted in the center of the cake comes out clean.
8. Remove the cake from the oven and let it stand for about 5 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan and invert the cake onto a cake plate.
9. Can be served as it is OR with vanilla ice cream.
ENJOY!!!!
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