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Upside Down Apple Cake

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Hmmm…did I happen to mention that I count dessert as a side? By the end of all that Thanksgiving planning it’s hard to even think about dessert… so we’re starting with it.  I gave my kid a choice of several different dessert ideas and he picked upside down apple cake. I’m not sure if it was the apples or the “upside down” that enticed him, but I was quite pleased with his decision.

Squeezing the lemon is one of his very favorite cooking activities. This lemon was particularly difficult. The look on my kid’s face is priceless.

While he was layering the apples, I turned my back for a moment and my kid decided to sneak a slice of apple. He forgot we had tossed them in lemon and couldn’t hide his sour face when I turned back around. That made us both giggle.

The cake requires that you cool it completely before slicing. My kid is at school and hasn’t had the chance to try it yet, but I have. I’m deeply in love. He better get home soon before I eat the entire cake! Now for the recipe…

Upside Down Apple Cake Recipe
Adapted from page 456 of  The America’s Test Kitchen Healthy Family Cookbook. [2]

Thanksgiving Planning: Make 1 day ahead

Prep Time: 15 mins  Cooking Time: 35 to 40 minutes

1 tablespoon unsalted butter
3 granny smith apples (peeled, cored + sliced in wedges)
juice of 1/2 lemon
brown sugar for sprinkling
2 tablespoons almond meal
pinch of salt
1 cup all purpose flour
1 teaspoon baking powder
3/4 granulated sugar
1/4 cup brown sugar
2 eggs (room temp)
6 tablespoons unsalted butter (melted + cooled)
1/2 cup Greek yogurt
1 teaspoon vanilla

Preheat the oven to 350 degrees. Toss apple slices in lemon juice. Place a tablespoon of butter in a 9 inch round pan and place in the oven for a minute or two until butter melts. Once melted, remove from oven and sprinkle brown sugar to lightly cover the entire bottom of pan. Arrange slices of apples in concentric circles on top of the sugar. Set aside.

In a small bowl whisk together almond meal, salt, flour and baking powder. In a large bowl, whisk the granulated sugar, brown sugar and eggs together until thick. Whisk in the melted butter a little bit at a time. Then add the yogurt and vanilla. Whisk until combined add flour mixture 1/2 at a time and whisk until just combined.

Spoon batter over the apples and use a spatula to gently smooth out evenly in the pan. Pick the pan up 1/2 inch off the counter and carefully drop it down to settle the batter. Bake for 35 to 40 minutes or until golden brown. Let the cake cool for exactly 10 minutes and place a platter over the top of the pan and invert the cake onto the plate. Let the cake sit for exactly 1 minute before lifting up the pan. Let cool completely before slicing (about 2 hours). Voila! A gorgeous apple pie alternative is served.

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[2] The America’s Test Kitchen Healthy Family Cookbook.: http://www.amazon.com/gp/product/1933615567?ie=UTF8&tag=mookd-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1933615567

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