I am in big trouble because it is only the beginning of December, and already I am exhausted. I got through Thanksgiving, my younger daughter’s birthday, Chanukah, and I am realizing that I still haven’t posted all of the apple recipes I tried. Sorry, eventually I will get to all of them – of course only the good ones. So yes, even though it is almost winter, I am still posting my apple antics.
Here is another one from Cooking Light, that was delicious. The cake was ridiculously tender and delicious, while the top had a nice caramelized flavor. This cake held up extremely well overnight also – we had it the next day, and it wasn’t soggy at all. I know you are all probably on your cookies and holiday treats – but if you need a break from that, this is a great recipe – quick and easy, and looks beautiful.
- Cooking spray
- 3/4 cup sugar
- 1/4 cup water
- 3 cups (1/4-inch-thick) slices peeled Rome apples (about 2 large)
- 1/4 cup chopped walnuts
- 5.3 ounces cake flour (about 1 1/3 cups)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 3 tablespoons butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup 1% low-fat milk
- 3 large egg whites
Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray.
To prepare topping, combine 3/4 cup sugar and 1/4 cup water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking for 4 minutes or until golden (do not stir). Immediately pour into prepared cake pan, tipping quickly to coat bottom of pan. Arrange apple slices in concentric circles in pan over the warm caramel. Sprinkle with nuts; set aside.
To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk.
Combine 2/3 cup sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks and vanilla to sugar mixture; beat until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Place egg whites in a large, clean bowl. Beat egg whites with mixer at high-speed until stiff peaks form using clean, dry beaters. Gently fold egg whites into batter. Spread batter over apples. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in pan for 5 minutes. Loosen edges of cake with a knife; invert cake onto a serving plate.
Serve warm or at room temperature.
For a printer-friendly version of this recipe, please click here: Apple Upside-Down Cake