Tuesday, January 20, 2009

Dessert Snapshot - Flip-Over Apple Cake

This is another wonderful recipe from Dishing Up Vermont. Recently, I have been reading a lot about the history of the apple. With apples on my mind, and a desire to make something warm, I embarked on an apple cake. I modified the recipe by using some brown sugar in place of white sugar. I wish that I would have substituted more but am recording the recipe as I made it. This cake is so terribly simple that, while it baked, I whipped up some ginger spiced pecans and molasses whipped cream to finish the cake with. David thought it was so good, he was unapologetic about seconds.

1/2 cup unsalted butter, plus more for greasing the baking pan
4 medium apples, peeled, cored and sliced 1/4 inch thick
1 tbs ground cinnamon
1 cup white sugar
1 tbs brown sugar
1 cup flour
1 egg, lightly beaten
1 1/2 cups coarsely chopped walnuts
1. Preheat oven to 350. Generously grease the bottom and sides of a cake pan.
2. Melt the butter over a medium flame. Set aside to cool to room temperature.
3. Toss the apples with the cinnamon and brown sugar.
4. Place the apples in overlapping, concentric circles on the bottom of the cake pan. Make a second layer as necessary.
4. Sift the white sugar and the flour into a large mixing bowl. Whisk in the egg and melted butter just until combined. Fold in the walnuts and continue to mix until smooth.
5. Pour batter evenly over apples.
6. Place on the center rack of the oven and bake for 45 minutes or until the cake is golden brown and a toothpick inserted into the middle comes out clean.
7. Let cool in the pan, on a wire rack, for 15 minutes.
8. Run a knife around the edge of the pan and invert the cake onto a serving plate.
7. Serve with whipped cream, ice cream, or other toppings as you desire.

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