Apple upside down mistake
I’ve always been a pie person, and I still am. But now I get the cake thing. Its moist, fluffy yet dense crumb, its buttery and sweet notes play so well with coffee…and then there’s cake batter…oh food substance of the gods. I love, love, love cake batter. Is it possible to have a cake batter pie?
This cake was supposed to be a riff on the standard pineapple upside down cake. But in the end I didn’t like this cake. It was way too sweet for me and the apple was too mushy…pineapple has more substance.
As I was putting this together I was thinking about why and when the pineapple upside down cake came about. Dole immediately came to mind and I suspected they had something to do with the recipe and in fact they did…however the food historians have found a recipe in a Seattle community cookbook dating back to 1924. I like how cooking connects me back to another time, it makes it’s easy to imagine an intrepid cook in the past making the cake with apples just like me and then saying “meah”.
I’ll whip up something delicious and beautiful soon…any suggestions?
Apple Upside Down Cake
1 cup dark brown sugar
1 stick of butter
2 apples peeled, cored, and sliced ¼ inch thick
Dried tart cherriesMelt the butter and the sugar in a saucepan over a medium flame, stirring often. When it bubbles and the sugar is dissolved pour the mixture into a 9” x 2” round cake pan. Place the apples on top of the mixture and add the cherries to the center of the rings.
Preheat the oven to 325° F.
2 sticks butter, room temperature
1 ¾ cup sugar
4 eggs
1 teaspoon vanilla
2 cups flour
2 ounces ground almonds
1 teaspoon baking powder
½ teaspoon salt
1 cup plain yogurtUsing a mixer cream the butter and sugar together. Add the eggs one-at-a-time, mixing well after each addition. Add the vanilla. Combine the dry ingredients and alternate adding them and the yogurt to the butter/egg mixture. Mix until well combined. Spoon over the apple slices, smooth the top, and place the pan on a heavy baking sheet lined with a silpat, foil, or parchment.
Bake for 48 – 60 minutes or until the skewer comes out clean. Cool for 10 minutes in the pan and then turn out onto a plate. Let cool
.
7 Responses to “Apple upside down mistake”
1 Jef 27 October 2007 @ 9:30 pm
What sort of apples did you use for this? I’d think if you used a hard cooking apple or something like a granny smith you may get better results.
I’m sure it’s much sweeter than the pineapple since apples lack that acidic quality that makes pineapple SO GOOD. Experiments are good though, maybe you could try it with pears?
2 Candace 27 October 2007 @ 9:35 pm
I found your site recently and am greatly enjoying your posts.
I have a suggestion that’s also upside down but more like pie, I just made the poached pear tart from “Chez Panisse Fruit”. You poach the pears with red wine, cinnamon, orange zest, and black peppercorns, then take out the pears, strain and reduce the sauce down to one cup. Arrange the pears in a skillet, drizzle on some of the sauce, top with pastry and bake. My husband and I were eating spoonfuls of the leftover sauce straight for days.
3 Jurie 28 October 2007 @ 3:04 am
I always assumed upside down pineapple cake was just a variation on the French tarte tatin, which is an upside down applie pie. Cake. Tart. I am unclear on the exact terminology ;)
http://en.wikipedia.org/wiki/Tarte_Tatin
Legend has it it was created in 1889.
Hmmm tarte tatin. I am somewhat wary of this dish, it seems like a caramelized nightmare waiting to happen. Should really make it once though.
4 Holler 28 October 2007 @ 8:12 am
Looks good, lovely and moist! Can we have a recipe please!
What is the dark brown in the middle of the pineapple slices, has it just carmelised or have you added something?
5 vanessa 28 October 2007 @ 9:02 am
Thank you all for reading, commenting, and suggesting. I woke up this morning thinking I should hang up my apron and my keyboard…but you dear friends, have urged me on and I thank you.
Jef, I think you’re right about the apple although even a hard cooking apple wouldn’t have enough acid to balance the flavor…maybe some lemon juice and zest?
Candace, that sounds absolutely delish and you don’t mention any sugar so I think it might suit me right now.
Jurie, you’re right…when I was researching PUSDC I ran across references to its similarity to tarte tatin.
Holler, I’ve added the wicked recipe…the dark centers are the dried tart cherries…that was my favorite part.
6 brilynn 28 October 2007 @ 11:18 am
Sign me up for the cake batter pie! I think I’m just generally a fan of cake over pie anyways, but I especially love cake batter…
7 Holler 1 November 2007 @ 12:20 pm
Oh cherries, yum!
Thank you for adding the recipe! Muchly appreciated!
Leave a Reply