Monday, February 16, 2015

Upside Down Apple Cake

This cake is a prefect dessert for today's weather as it tastes best when it is warm. And it is also very easy to make. It is neither a typical tart Tatin nor a true upside down cake. It is rather a combination of both. The crust of this cake is soft like in upside down cakes but it is much thinner, more like in tart Tatin, and a little bit similar to muffins in texture.

My son, who is a lover of all simple apple cakes, praised it very much and had half of it before it cooled down. You can serve it with a dollop of crême fraîche, sour cream , or whipped cream, which will melt slightly on the warm soft apples and taste great.

Upside Down Apple Cake

3 Golden Delicious or Granny Smith apples peeled, cored, and sliced in thin half moons,
3 tbsp unsalted butter,
1/2 cup light brown sugar,
1 cup all purpose flour,
1/4 cup granulated sugar,
1 tsp baking powder,
1/2 tsp baking soda,
1/2 tsp salt,
5 tbsp cold unsalted butter cut in cubes,
1/2 cup butter milk.

1. Preheat oven to 425F.
2. Heat the butter on a heavy duty frying pan until foam forms. Add sugar, mix, and spread the mixture on the bottom of a 10-inch baking pan.
3. Arrange the apples on top of the mixture.

4. Mix flour, sugar, baking powder, and soda in a food processor. Add butter and pulse until it turns into crumbles. Add buttermilk and pulse until the dough is all moist.
5. Drop the dough on top of the apples and spread, leaving an inch-wide space around it.

6. Bake for about 30 minutes until top is dark gold. Cool the cake slightly and turn upside down on a serving plate.

Serve warm.

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