Friday, March 23, 2007

Upside-Down Cake with Apple & Cinnamon

Finally I have used the last of the Granny Smiths so all of my leftover apple recipes (of which I still have quite a few), can for the most part be put away until next years crop. The lucky recipe to score the last lot was this luscious & wicked (see butter & sugar content) cake from one of my favourite sweets men, Bill Granger of course, from Bills Sydney Food. It was delicious as usual, a few steps to get through so not quite as simple as some but well worth the effort. Looking fwd to making something wicked with chocolate next week now that the apples are gone….

Upside-Down Cake with Apple & Cinnamon

100g unsalted butter
100g large firm apples, peeled, cored & cut into 1cm slices
juice & zest of 1 lemon
1 cup caster sugar
1 teaspoon vanilla essence

100g unsalted butter, softened
1 cup caster sugar
4 eggs, separated
1 teaspoon vanilla essence
1 ¼ cups plain flour
2 teaspoons baking powder
a pinch of salt
1 teaspoon ground cinnamon
pouring cream, to serve

To make the topping, place the butter in a non stick frying pan over medium heat & melt. Toss apples with lemon zest & juice in a bowl & add to butter. Cook apples gently for 3 minutes, stirring occasionally. Add the sugar & vanilla & cook for 5 minutes longer.

Remove apples from the pan with a slotted spoon and arrange in the bottom of a greased & greaseproof paper lined 23cm spring form cake tin.

Increase heat & boil remaining liquid in the pan for 5 more minutes until a rich caramel forms. Pour caramel over apples in base of tin.

To make the cake, preheat oven to 180c. Place butter & sugar in a bowl & cream until light & fluffy. Add egg yolks one at a time, beating after each addition. Add vanilla. Gently fold in the sifted flour, baking powder, salt & cinnamon.

In a small clean bowl, beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over apples & caramel & smooth out with a spatula. Bake for 40 minutes or until a skewer comes out clean. Remove cake from oven & leave in the tin for 5 minutes. Remove sides from the tin & place a large serving plate on top of cake. Turn cake over onto serving plate, remove base & greaseproof paper. Serve warm with cream.

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