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UPSIDE-DOWN APPLE CAKE
(from my COOKING with the SEASONS cookbook)
Green Granny Smith apples are the last apples to be harvested. They are perfect for this version of the American favorite, pineapple upside-down cake. This cake has a moist texture from the juice of the apples, blending well with the smooth feel of the caramel.
One 10-inch cake
3 Tbles unsalted butter
2 Tbles sugar
4 firm Granny Smith apples, peeled, cored, and quartered
6 Tbles unsalted butter, softened
1 cup sugar
4 egg yolks
Zest of 2 lemons, grated
1 tsp baking powder
1 ½ cups flour
4 egg whites
Preheat oven to 375 degrees.
To make the caramel, place a 10-inch cake pan over medium heat and melt the butter and sugar in it until a light brown caramel forms in the bottom of the pan. Place the apple quarters in the pan and continue to heat and stir until the apples are completely brown. Remove from the heat and cool.
To make the cake, cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg yolks and mix well. Mix in the lemon zest. Add the baking powder to the flour. Blend the flour into the batter a little at a time, beating well.
Beat the egg whites until soft peaks form, then gently fold the egg whites into the batter. Pour the batter over the apples and caramel. Place the pan on the middle rack of the preheated oven and bake for 30 to 40 minutes, or until the center tests dry with a toothpick. Remove from the oven and immediately turn upside down onto a serving plate. The cake can be served as is or with whipped cream or ice cream.