When we hear "Upside-Down Cake," more often than not we think of pineapple (or ananas) upside-down cake. But there are so many possibilities to vary the fruit used in an upside-down cake, each lending a different and unique flavor and texture. Strawberries, cranberries, blackberries, pineapple, apples, and figs are just a few possibilities.
Today we are delving into the realm of apple upside-down cake, a wonderful homey recipe that can be made at any time of the year, since apples are now available all year around, and not just when they are in season. Adapted from epicurious. The added semolina, or cornmeal, to the batter gives this cake a delightfully textured consistency.
2 Tbsp butter
1/2 cup sugar
5 red apples, peeled, cored, quartered, each quarter halved
1 cup flour
1/2 tsp salt
2 tsp baking powder
1/3 cup semolina (or cornmeal)
1/2 cup boiling water
3/4 cup sugar
1/2 cup butter
1 Tbsp vanilla
2 large eggs
1/3 cup milk
Preheat oven to 350°F.
Line the bottom of a spring-form pan with parchment paper, then butter and flour the sides.
In a pan, lightly caramelize the 2 tablespoons butter with the half cup sugar.
Add the apple wedges, stir, cover 10 minutes, uncover, continue cooking until the apples are stewed and the liquid in the pan is thick, about 15 minutes longer.
Arrange the apple slices on the bottom of the prepared pan, set aside.
Sift together the flour, salt, and baking powder; set aside.
In a mixing bowl, put the semolina (or cornmeal), and add the boiling water to it, stirring to combine.
Add to the semolina mixture the remaining sugar and butter; mix well.
Add the vanilla and eggs; mix well.
Stir in half the flour mixture.
Add the milk; mix well.
Add the remaining flour; mix well.
Pour batter over stewed apples, spread to even out.
Bake for 45 minutes; allow to cook 5 minutes in the pan before inverting on the serving plate.
Delicious eaten cold or warm with vanilla icecream.
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