Apple Cranberry Upside Down Cake

Ingredients

Topping

  • 6 Tablespoons unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1 medium apple, peeled, cored, and thinly sliced (Note: I used Honeycrisp)
  • 1 heaping cup fresh or frozen cranberries

Cake

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/3 cup buttermilk (Note: I make my own buttermilk by mixing milk with lemon juice)

Directions

  1. Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.
  2. For the topping: In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then, leave on heat for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside.
  3. Preheat oven to 325F degrees.
  4. Make the cake: In a medium bowl, toss the flour, baking powder, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside.
  5. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add the brown sugar and beat on medium-high speed until creamed together, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg yolks and vanilla on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cake batter. The batter will be smooth, velvety, and thick.
  6. Spoon or pour batter over the apples/cranberries and bake for 40-44 minutes or until a toothpick inserted in the very middle comes out clean. Allow to cool for exactly ten minutes before inverting onto a large serving dish or cake stand.
  7. Serve warm or at room temperature.  Leftovers keep well covered tightly in the refrigerator for 2 days, and warmed up in the microwave before serving.

*Recipe adapted from Cranberry Apple Upside Down Cake

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Apple Cake

Ingredients Screen Shot 2015-10-23 at 10.21.50 AM

  • Butter for greasing pan
  • cups all-purpose flour, plus more for dusting pan
  • 1 1/2 cups vegetable oil
  • cups sugar
  • eggs
  • teaspoon salt
  • teaspoon cinnamon
  • teaspoon baking soda
  • teaspoon vanilla
  • cups peeled, cored, and thickly sliced apples (I used Honeycrisp) 
  • cup chopped walnuts
  • cup raisins

Directions

  1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
  2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
  3. Transfer the mixture to the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out.

*Recipe adapted from Teddie’s Apple Cake

Apple Cinnamon Almond Galette

It’s official. I’m galette obsessed. 11145041_10103403647105720_1303689990609025138_n

For the Dough:

  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar + more for sprinkling on before baking
  • 1/2 teaspoons salt
  • 1 large egg
  • A small amount of heavy cream
  • 1 stick unsalted butter, cut into large pieces
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
  • Sliced almonds to decorate the edge of the crust (optional)

For the Filling

  • 3 apples, peeled, cored and cut into 1/8 inch slices
  • 1/4 – 1/2 cup almond paste
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Directions

First, start out by making the crust.

  • In a food processor fitted with the flat paddle attachment, mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add enough cream to make 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and mix (on a KitchenAid mixer, which is what I use, this is Speed 2) for about 30 second to 1 minute. Make sure you don’t over-mix it. You want the mixture to stay crumbly and the chunks of butter to be about the size of peas.
  • Drizzle 1/4 cup of the egg and cream mixture into the bowl and stir (Speed 1) until it starts to come together but is mostly large crumbs. (Reserve the remaining egg and cream mixture for later.) Mix in lemon juice and lemon zest.
  • Put dough on a lightly floured surface and pat it together to make one uniform piece. Flatten into a disk, wrap it in plastic wrap and chill for about two hours.

Assemble the galette.

  • Preheat the oven to 400 degrees.
  • Place the disk of chilled crust on a floured surface and let it sit for about 10-15 minutes so that it’s not too hard for you to roll out.
  • While your dough is sitting, mix the apple slices, cinnamon, and sugar in a medium-sized bowl.
  • Once your dough has warmed up a little bit, roll it into a 12-inch round, then transfer it onto a rimmed baking sheet lined with parchment paper. (Note: Try your best to make sure there aren’t any cracks where the filling can leak through.)
  • Spread the almond pasted onto the dough, leaving a 1 1/2 inch border. (Note: Be careful as you’re spreading it that you don’t tear the crust. If it doesn’t spread well, you can sort of just press it down into place. It doesn’t have to be perfect!)
  • Arrange apple slices in concentric circles atop almond paste, overlapping slightly. Again, leave a 1 1/2 inch border. Gently fold the pastry over the fruit, pleating if needed to hold it in.
  • Brush the pastry with the leftover cream and egg mixture, then sprinkle it with sugar.
  • Bake for 30-35 minutes until the crust is golden.

Cool for at least 20 minutes on a wire rack before serving. Serve with vanilla ice cream.

*Adapted from Fruit Galette Recipe, Almond Paste Recipe, and Apple Galette*