Nov 13, 2006
Upside-down Apple Cake
- butter
- 4 granny smith apples, peeled, cored, quartered
- 4 oz. pecan halves
- 1/2 cup light corn syrop
- 1 2/3 cup flour
- 1 tbsp sugar
- salt
- 1 tsp baking powder
- 1 egg, beaten
- milk
- heavy cream
- Preheat the oven to 425 F.
- Melt 2 tbsp of butter in a skillet and gently fry the apples for 10 minutes.
- Place the pecan halves in a greased, 8" pie plate. Pour the corn syrop on top and then arrange the apples over that.
- Place the flour, sugar, a pinch of salt, and the baking powder in a large bowl. Rub in 3 tbsp of butter until it gets a crumb like texture.
- Mix in 1/3 cup of milk and the egg to make a soft dough.
- Press the dough into a circle roughly the size of the pie plate and then place it over top of the apples.
- Take care to seal the edges well against the sides of the dish.
- Bake in the oven for 15 minutes, reduce the heat to 350 F and then bake for 10 minutes longer.
- Whip the heavy cream.
- Let it rest in the plate for a few minutes and then turn it out on to a large plate in one move.
- Serve the cake with a dollop of whipped cream.
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