Apple Upside-Down Cake | SteamboatToday.com
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Apple Upside-Down Cake

Apples:

2 lb sweet apples – quartered and sliced

1 large lemon – finely grated to yield 1 Tbs zes & squeezed to yield 2 Tbs juice.

6 Tbs unsalted butter cut into 6 pieces.

Topping:

Unslted butter (softened)

1 cup granulated sugar

1 tsp ground cinnamon

1/3 cup water

Cake

1 cup flour

1 tsp baking powder

1/4 tsp ground cardamom

1/4 tsp salt

6 Tbs unsalted butter (softened and cubed)

3/4 cups granulated sugar

1 stp vanilla extract

1 large egg

2 large egg yokes

1/2 cup whole milk

To prepare the apples:

In a large bowl, toss the apples with lemon juice until well coated.

In a heavy-duty skillet, cook the butter over medium heat for a couple of minutes. Add the apples and salt and toss gently until well coated. Cook uncovered for 5 minutes, tossing occasionally until apples are tender. Uncover and stir gently until the apples begin to brown and the liquid has evaporated (about 2 minutes). Set aside to cool.

To prepare the topping:

Butter a 9 x 2inch cake pan. Line the bottom with buttered parchment paper.

Put the sugar, cinnamon and water in a 2 to 3 quart saucepan and cook over medium heat, stirring until sugar dissolves. Continue to cook without stirring until the caramel turns an even, deep amber color (about 3 minutes). Immediately pour the caramel into the prepared cake pan, swirling to evenly coat the bottom. Set aside to cool.

Starting in the center of the pan, arrange the cooled apple slices on the caramel in slightly overlapping concentric circles. Continue this process until the largest circle touches the pan (usually 3 concentric circles).

To prepare the cake:

Position rack in lower third or oven and heat to 350 degrees.

In a medium bowl, mix the flour, baking powder, cardamom and salt.

In a stand mixer fitted with a paddle attachment, beat the butter on medium until smooth and creamy (about 1 minute). Ass 1/4 cup sugar, lemon zest and vanilla. Beat on medium speed until well mixed (about 1 minute). Scrape sides of bowl.

On medium speed, slowly add remaining 1/2 cup of sugar. Increase the speed and beat until the mixture is creamy (3-4 minutes). Stop and scrape at once.

On medium speed, add egg and beat until combined. Add yolks and beat until combined. It’s OK if the batter looks curdled.

With the mixer on low speed, alternately add the dry ingredients in 3 additions and the milk in 2 additions. Scrape the bowl as needed after each addition and mix until smooth.

Use a rubber spatula to spread the batter evenly over the apples. Tap the pan down on the counter once or twice to settle the batter.

Bake until the cake springs back she pressed gently and a toothpick comes out clean (40-45 minutes).

Transfer to a rack and let cool for 30 minutes.

Holding the pan between your hands, rotate it back and forth to release the apples from the bottom. Place a cake plate upside down on the pan and invert the cake while slowly removing the pan and parchment. If any apples have shifted, reposition them. Let cool at least an hour before serving.

Cake can be baked 1 day ahead and left at room temp.


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