Wednesday, October 19, 2011

Blue-Ribbon Upside Down Apple Cake

        There is something so old fashioned about upside down cakes. It's something you expect to see being served at your grandmothers house:) I'm a huge fan of This recipe wich features pineapple, but this one has equally become a favorite aswell.

This recipe has you cooking the apples in with the caramel sauce and by doing so, you thicken the juices which in returns lessons the chances of having a soggy cake. The only change I would make to this cake is maybe use butter  extract in place of the vanilla in the cake. I think it would work really well with the caramel sauce.

Blue-Ribbon  Upside Down Apple Cake

1/4 cup Unsalted Butter
1/2 cup Packedlight Brown Sugar
1-1/2lbs(3-4) Granny Smith Apples,peeled,cored and sliced 1/2 inch thick
1/8 tsp. Salt

1/2 cup Sour Cream,room temperature
1 Large Egg, room temperature
1 Large Egg Yolk, room temperature
1/2 tsp. Vanilla
1-1/4 cups All-purpose Flour
3/4 cup Sugar
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/2 cup Butter,cut into 8 pieces and softened

Adjust oven rack to middle position and preheat oven to 350 or 180 celcius. Grease and flour a 9 inch round cake pan.

For the apples: Melt butter in a large heavy bottom skillet or saucepan over medium-high heat. Stir in the brown sugar and cook,swirling the pan occasionally,until the sugar looks dark brown (like dark brown sugar), about 2 minutes. Stir in the apples and salt and cook,stirring often,until the apples have softened slightly and juices are thickened and syrupy,5-7 minutes. Scrape the apple mixture into the prepared cake pan and lightly press into an even layer.

For the cake: Whisk the sour cream,egg,egg yolk, and vanilla together in a small bowl. In a large bowl,whisk the flour,sugar,baking powder,baking soda,and salt  together. Using an electric mixer on medium-low speed,beat the butter into the flour mixture,one piece at a time,about 30 seconds. Continue to beat the mixture until it resembles moist crumbes,1-3 minutes. 

Slowly beat in the sour cream mixture until combined, about 30 seconds.Increase the mixer speed to medium and beat the batter until smooth and fluffly, about 1 minute. 

Spoon the batter over the apples and gently spread into an even layer. Gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few crumbs attached, about 35-40 minutes,rotating the pan halfway through baking.

Let the cake coolslightly in pan, about 10 minutes. Place as serving platter over the top of the  cake pan, invert the cake,  and let it sit until the cake releases itself from the pan ( do not shake or tap the pan), about 1 minute. Gently remove the cake pan and serve warm or room temperature.

Yield: One 9-inch round cake
Sourece: The America's Test Kitchen Family Baking Book