Carmelized Upside Down Apple Cake

By • September 23, 2009 • 0 Comments



Author Notes: Inspired by Tarte Tatin, my grandmother and New Englandronnie fk

Serves 8

for the apples

  • 1/4 pound butter
  • 8 large firm apples (granny smith, cortland etc)
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon groudn cardamom
  • 1 tablespoon cinammon
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1 tablespoon dark rum

for the cake

  • 1 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 6 tablespoons butter
  • 1/2 cup hafl/half
  • 2 beaten eggs
  1. peel & core apple -'slice into 12 slices
  2. toss into bowl with lemon juice, spices,sugar - let sit for 5 - 10 minutes
  3. ,heat butter in heavy,large over proof skillet until melted and add in apples Saute, turning slices over as they brown, add in maple syrup and then warmed rum ( you may flambe at this point if you wish) Set aside and make the cake
  4. Mix dry ingredients in cuisinart - pulse to mix
  5. Add in butter and pulse until mixture resembles cornmeal Add in eggs and half/half, pulse until just mixed - Pour on top of cooled apples
  6. Bake in preheated 350 oven for 30 minutes or until juice is bubbling up the sides of the skillet and the cake is slightly browned
  7. Cool about 5 - 10 minutes - Place a serving platter on top of the cake and invert - Serve with whipped cream if you like

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