This is a moist, delicious apple cake. The caramelized apples really goes well with the moist and tender butter cake. I toasted the walnuts but did not scatter them on the apples as it was suggested. The cake taste really great even without the walnuts. I did reduce the sugar from 150gm to 100gm, and it turned out just right. Rose suggested to eat this cake with some dollops of bourbon cream on the side. I did not bother with the bourbon cream, two reasons, first, I do not have any and have never tried bourbon before, and secondly, I always prefer to eat my cakes without any accompaniment.
The caramel is a little pale, I should have boiled the caramel a little longer to get a darker colour, the one in Rose's book, is a beautiful dark caramel. I'm afraid of burning the caramel and have to start over if I did! Well, the next time when I make this caramel, I'm gonna be more daring instead of playing it safe! Overall, this is a lovely cake to have with a cup of hot tea. The cake is moist, tender and the caramelized apples have just the right balance of sweetness.
I'm linking this dessert with :
Sweets For A Saturday #1 at Sweet As Sugar Cookies
Full Plate Thursday at Miz Helen's Country Cottage
Make It With ..... Mondays #2 at Couscous & Consciousness
Sweets For A Saturday #1 at Sweet As Sugar Cookies
Full Plate Thursday at Miz Helen's Country Cottage
Make It With ..... Mondays #2 at Couscous & Consciousness
Apple Upside-Down Cake
(adapted from "Rose's Heavenly Cakes" by Rose Levy Beranbaum)
Apple and Walnut Topping
3-1/4 cups (1 pound/454 grams) 1-1/4 pounds of apples (about 2 large), peeled, cored and sliced 1/4 inch thick
1 teaspoon lemon juice
1/3 cup (2.5 ounces/72 grams) firmly packed, divided, light brown sugar, preferably Muscovado
4 tablespoons (1/2 stick/2 ounces/57 grams) divided, unsalted butter
2/3 cup (2.2 ounces/66 grams) walnut halves
SPECIAL EQUIPMENT : One 9 by 2-inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round / Baking stone (optional)
PREHEAT THE OVEN : Twenty minutes or more before baking, set an oven rack in the lower third of the oven, set a baking stone, if using, on the rack and preheat the oven to 350F/175C.
MAKE THE APPLE TOPPING : In a medium bowl, toss together the apples, lemon juice, and 2 tablespoons of the brown sugar. Allow the mixture to sit for at least 30 minutes or up to 1-1/2 hours. Drain the apples, reserving their liquid.
In a small saucepan, preferably nonstick, melt the butter. Use about 1 tablespoon to coat the parchment-lined bottom and the sides of the cake pan.
Add the remaining brown sugar and the reserved liquid that has drained from the apples to the butter remaining in the saucepan. Bring to a boil, stirring constantly with a light-coloured silicone spatula, then stop stirring, but leave the spatula in place to judge the colour, and simmer for about 3 minutes, until bubbling thickly and deep amber in colour.
Pour this mixture (do not scrape) into the prepared cake pan, tilting to coat the entire bottom. Don't worry if the mixture hardens; it will melt during baking. Place the apple slices, overlapping slightly, on the bottom and around the sides of the pan. Set aside.
TOAST THE WALNUTS : Spread the walnuts evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely. Chop coarsely and set aside.
3 large egg yolks, at room temperature (2 ounces/56 grams)
1/2 cup (4.2 ounces/121 grams), divided, sour cream
1-1/4 teaspoons pure vanilla extract
1-1/2 cups cake flour (150 grams) (or 1-1/3 cups bleached all-purpose flour), sifted into the cup, leveled off
3/4 cup (5.3 ounces/150 grams) superfine sugar (I use 100gm)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) (4.5 ounces/128 grams) unsalted butter
MIX THE LIQUID INGREDIENTS : In a medium bowl, whisk the yolks, 2 tablespoons of the sour cream, and the vanilla just until combined.
MAKE THE BATTER : In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, drop the batter in big blobs on top of the apples. Then smooth the surface evenly with a small offset spatula while keeping the apples in an attractive pattern.
BAKE THE CAKE : Place the pan in the oven on the stone, if using it. Bake for 35 to 45 minutes, or until golden brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when pressed lightly in the center.
UNMOLD AND COOL THE CAKE : Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake at once onto a serving plate. Leave the pan in place for 1 to 2 minutes before lifting it off. If any apple slices have stuck to the pan, use a small metal spatula to place them back on the cake. Scatter the toasted walnuts on top. Serve warm or room temperature. If warm, serve the bourbon whipped cream, if using, on the side instead of on top of the apples.
Bourbon Whipped Cream
Makes : 1-1/3 cups/4 ounces/116 grams
1/2 cup (4 fluid ounces) (4 ounces/116 grams) heavy cream, cold
1 tablespoon (0.5 ounce/14 grams) bourbon, such as Maker's Mark
MAKE THE BOURBON WHIPPED CREAM : In a mixing bowl, combine the cream and bourbon and refrigerate for at least 15 minutes. (Chill the mixer's beaters alongside the bowl). Whip the mixture, starting on low speed, gradually raising the speed to medium-high as it thickens, until the cream mounds softly when dropped from a spoon. If not serving it at once, cover and refrigerate for up to 6 hours.
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