Chef Time!

Chef Time!

Friday, July 20, 2012

Tastes Like Fall On A Plate


I cut the molasses and added honey in the cake, and caramelized the sugar for the topping. That change added a really nice caramel flavor to the apples. After pouring the brown sugar/butter topping on the bottom of the pan, Fuji apples were placed on top.
This has a LOT of batter. The recipe calls for a 10" pan. I baked it in a 9 x 3 inch pan, and I think it would go way up to the top (if not overflow) a 9 x 2 inch pan. So, if you don't have the recommended 10" pan and use a 9 x 2, I wouldn't add all the batter (make a little mini cake to go along with this cake!)
Because I was using a 9" pan, I had to bake it a lot longer than the recipe...65 minutes.
This cake is delicious! It tastes like fall on a plate. I loved the gingerbread cake so much I could just eat that without the apples...but that would be silly because the apples rock it too. You can find this recipe and many others in my new cookbook. “The Ultimate Desserts” That will be release soon. In the meantime, there are several other cookbooks that I have written that are available. Just check out at www.smashwords.com and download your copy now.
gingerbread apple upside down


Gingerbread Apple Upside-Down Cake
Topping
2 tbsp. butter, plus extra for greasing pan
½ c. dark brown sugar
Pinch of salt
4 apples (about 1 ¾ pounds), peeled, cored and cut into ¼ inch wedges
Batter
½ c. (1 stick or 4 ounces) butter, at room temperature
½ c. sugar
1 large egg
2/3 c. molasses
1 c. buttermilk
2 ¼ c. all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
Note: This has a LOT of batter. The recipe calls for a 10" pan. I baked it in a 9 x 3 inch pan, and I think it would go way up to the top (and might overflow) a 9 x 2 inch pan. So, if you don't have the recommended 10" pan and use a 9 x 2, I wouldn't add all the batter (make a little mini cake to go along with this cake!)
Make the topping: Preheat the oven to 325. Grease a 10-inch cake pan (I used a 9" x 3 cake pan). Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring until thick. I really liked the nice caramel flavor. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel.
Make the batter: Using a mixer with paddle attachment, beat ½ cup (1 stick) butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy. In a bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated. Pour the batter into the pan. Bake for 45 to 50 minutes (in a 10" pan) or until a wooden tester inserted into the center of the cake comes out clean. (It took me 65 minutes in a 9 x 3" pan.) Let cool on a rack for 10 to 15 minutes, then turn out onto a platter.

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