Oh I didn't make the regular Pineapple Upside Down Cake... but a Caramel Apple one!
with not just one apple...
but four apples! I loaded it with apples.
I swapped out the whole milk for buttermilk too.
Did you know that buttermilk is actually low in fat?
I always assumed thick consistency of buttermilk was a result of some mysterious butter-related reaction, hence the name: buttermilk. But traditional buttermilk is the liquid left behind after churning butter out of cream. So there is no butter in buttermilk...
If you don't have butter milk, you can always make sour milk by putting two tablespoons of white wine vinegar or lemon juice in a cup and adding 1 cup of milk. Then allow it to rest for 5-10 minutes.
Anyways, back to cake.
Melt some butter and brown sugar on the stove for the caramel sauce.
While the sauce is cooling in the cake pan, prep the fruit.
PEEL, PEEL, PEEL!!
It's times like these that I wish I had one of those peely gadgets. You know, the one where you pop an apple on a stick so it can spin around while a peely-thingy-ma-bob takes off the peel.
After you arrange the fruit in the pan, pour the cake batter into the pan and BAKE!
So if the fruit is on the bottom of the pan... why is the apple in this picture on the top?
... because we had to flip the pan Upside Down.
Usually there is only one layer of fruit, but for this cake I had a triple layer of apple. As a result there was a fair bit of liquid. I separated the extra liquid and cooled it. I was hoping that the sauce would thicken up... but it didn't.
Extra liquidy sauce or not, the cake was yummy!
Oh and I made baby Apple Upside Down Cakes with some muffin tins.
Recipe for Upside Down Cake Printer Friendly Version
For the fruit layer:
3 tablespoons butter (45g), salted or unsalted
3/4 cup packed (170g) light brown sugar
fruit: 8 quartered plums or apricots, 3-4 thickly-sliced pears or nectarines, or 2 cups cranberries; add a handful of huckleberries, cherries, raspberries, or another bushberry
For the cake layer:
8 tablespoons (115g) unsalted butter
3/4 cup (150g) sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature.
1 1/2 cups (210g) flour
1 1/2 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon salt
1/2 cup (125ml) whole milk, at room temperature
1. Melt the 3 tablespoons (45g) of butter in a cast iron skillet, or in a small pot. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. Remove from heat and let cool in the cast iron skillet or a cake pan.
2. Once cool, arrange the fruit in a pinwheel design, added berries if desired. Set aside.
3. To make the cake, preheat the oven to 350F. (190C)
4. Beat the 8 tablespoons 9115g) of butter and sugar until fluffly. Add the vanilla, then the eggs, one at a time, until smooth.
5. Whisk or sift together the flour, baking powder, and salt.
6. Stir in half of the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix: stir just until the flour is barely incorporated into the batter.
7. Spread the batter over the fruit, then bake for 45 minutes to one hour (depending on the size of the pan, and the thickness of the batter.) The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.
8. Remove from oven, let cool about 20 minutes, then place a cake plate on top, and wearing oven mitts, flip the cake out on to the plate, taking care, as there may be some hot caramel that might escape.
Serving: Upside Down Cake is best served warm, perhaps with whipped cream or vanilla ice cream. It can be made in advance, left in the pan, and rewarmed in the cake pan or skillet right before serving. It's also very good rewarmed in a microwave, and served immediately.
Recipe from David Lebovitz
For the fruit layer:
3 tablespoons butter (45g), salted or unsalted
3/4 cup packed (170g) light brown sugar
fruit: 8 quartered plums or apricots, 3-4 thickly-sliced pears or nectarines, or 2 cups cranberries; add a handful of huckleberries, cherries, raspberries, or another bushberry
For the cake layer:
8 tablespoons (115g) unsalted butter
3/4 cup (150g) sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature.
1 1/2 cups (210g) flour
1 1/2 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon salt
1/2 cup (125ml) whole milk, at room temperature
1. Melt the 3 tablespoons (45g) of butter in a cast iron skillet, or in a small pot. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. Remove from heat and let cool in the cast iron skillet or a cake pan.
2. Once cool, arrange the fruit in a pinwheel design, added berries if desired. Set aside.
3. To make the cake, preheat the oven to 350F. (190C)
4. Beat the 8 tablespoons 9115g) of butter and sugar until fluffly. Add the vanilla, then the eggs, one at a time, until smooth.
5. Whisk or sift together the flour, baking powder, and salt.
6. Stir in half of the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix: stir just until the flour is barely incorporated into the batter.
7. Spread the batter over the fruit, then bake for 45 minutes to one hour (depending on the size of the pan, and the thickness of the batter.) The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.
8. Remove from oven, let cool about 20 minutes, then place a cake plate on top, and wearing oven mitts, flip the cake out on to the plate, taking care, as there may be some hot caramel that might escape.
Serving: Upside Down Cake is best served warm, perhaps with whipped cream or vanilla ice cream. It can be made in advance, left in the pan, and rewarmed in the cake pan or skillet right before serving. It's also very good rewarmed in a microwave, and served immediately.
now that is a beautiful upside down cake! I would love a big piece of it!
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