Wednesday, May 15, 2013

Upside down apple cake

This is probably the best cake I have ever tasted.  Not overly sweet full of frosting and the wonderful taste of fall with cinnamon, ginger, cloves green apples and a wonderful glaze to finish it off.  Well it is spring but it is still good.  I am hoping I am making the neighbors jealous with the wind blowing their way through the windows.

2 medium green apples
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons apple juice
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons apple juice
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups All-Purpose Flour
1 large green apple, peeled and finely chopped

1) Preheat the oven to 350°F. Lightly grease a 9″ round cake pan.  Line the bottom with parchment, and grease the parchment.
2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4″ thick wedges.
3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4) Prepare the topping by heating the butter, sugar, apple juice, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5) Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside.
6) To make the cake: Beat the oil, brown sugar, apple juice, eggs, spices, and salt together for 2 minutes at medium speed
7) Mix the flour with the baking soda, and stir it into the batter. The batter will be very sticky
8) Add the chopped apple and mix until just blended.
9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
10) Bake the cake for 40-45 minutes, or until a cake tester inserted near the center comes out clean.
11) Remove the cake from the oven, and run a thin spatula around the edge to loosen.
12) Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
13) Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
14) Pour the sauce over the cake. Serve cake warm or at room temperature, with whipped cream if wanted

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