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Recipe: Apple-caramel Upside Down Cake
Similar Categories: Apple, Caramel, Upside, Down, Cake
Apple-Caramel Upside Down Cake
1 large apple, for cooking, about 1/2 lb.
10 Tbs. butter, softened
1-1/4 cups + 3 Tbs. sugar
2 eggs
1 cup pecans
1 tsp. cinnamon
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
1/2 tsp. vanilla extract
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in
a 9" cast-iron skillet over medium-low heat. Add apple slices and
sauté until wilted, about 3 minutes. Transfer slices to a plate.
Increase heat to high, add 1/4 cup sugar to skillet and cook,
stirring frequently, until sugar melts and turns golden, about 3
minutes. Remove skillet from heat and arrange the apple slices in a
circular pattern over the bottom. Set skillet aside. Chop pecans,
toss with 3 tablespoons sugar and the cinnamon, and set aside. Sift
flour with baking powder, baking soda, and salt; set aside. Beat
remaining butter in a bowl until lightened. Gradually beat in 1 cup
sugar, eggs, one at a time, sour cream, and vanilla. Fold dry
ingredients into the batter.
Adjust oven rack to middle position and heat oven to 350. Sprinkle
half of the pecan mixture over the apples. Using your fingers or a
spoon, carefully spread half of the cake batter over pecans. Sprinkle
the remaining pecan mixture over the batter and carefully spread the
remaining cake batter over pecans. Bake the cake until top is golden
and a toothpick inserted in the center comes out clean, about 45
minutes. Cool on a rack for 5 minutes. Run a small knife along the
edge of the cake and carefully invert cake onto a serving platter. If
apples stick to the skillet, loosen with a knife and arrange on the
cake. Serve slightly warm or at room temperature. (Can cover and
store at room temperature up to 2 days.)
NOTES: White sour-cream cake with nut and a caramel-apple "frosting".
The trick in this recipe is to melt the sugar over high heat,
stirring it often to achieve a delicate caramel color, then remove
the warm caramel from the stove and gently, but quickly, arrange the
sautéed apple slices in the bottom of the pan. A cast-iron, 9-inch
skillet can be used for the upside-down cake, or a professional 9-
inch baker's pan with straight sides will do in a pinch.
1 large apple, for cooking, about 1/2 lb.
10 Tbs. butter, softened
1-1/4 cups + 3 Tbs. sugar
2 eggs
1 cup pecans
1 tsp. cinnamon
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
1/2 tsp. vanilla extract
Peel, core, and thinly slice the apple. Melt 2 tablespoons butter in
a 9" cast-iron skillet over medium-low heat. Add apple slices and
sauté until wilted, about 3 minutes. Transfer slices to a plate.
Increase heat to high, add 1/4 cup sugar to skillet and cook,
stirring frequently, until sugar melts and turns golden, about 3
minutes. Remove skillet from heat and arrange the apple slices in a
circular pattern over the bottom. Set skillet aside. Chop pecans,
toss with 3 tablespoons sugar and the cinnamon, and set aside. Sift
flour with baking powder, baking soda, and salt; set aside. Beat
remaining butter in a bowl until lightened. Gradually beat in 1 cup
sugar, eggs, one at a time, sour cream, and vanilla. Fold dry
ingredients into the batter.
Adjust oven rack to middle position and heat oven to 350. Sprinkle
half of the pecan mixture over the apples. Using your fingers or a
spoon, carefully spread half of the cake batter over pecans. Sprinkle
the remaining pecan mixture over the batter and carefully spread the
remaining cake batter over pecans. Bake the cake until top is golden
and a toothpick inserted in the center comes out clean, about 45
minutes. Cool on a rack for 5 minutes. Run a small knife along the
edge of the cake and carefully invert cake onto a serving platter. If
apples stick to the skillet, loosen with a knife and arrange on the
cake. Serve slightly warm or at room temperature. (Can cover and
store at room temperature up to 2 days.)
NOTES: White sour-cream cake with nut and a caramel-apple "frosting".
The trick in this recipe is to melt the sugar over high heat,
stirring it often to achieve a delicate caramel color, then remove
the warm caramel from the stove and gently, but quickly, arrange the
sautéed apple slices in the bottom of the pan. A cast-iron, 9-inch
skillet can be used for the upside-down cake, or a professional 9-
inch baker's pan with straight sides will do in a pinch.
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