Apple Upside Down Cake
Fall time? Apples galore? Need an excuse to make a cake? I always do….
This cake is a great excuse for no other reason than it is delicious! It’s moist, lightly sweet, and a breeze to make. It’s perfect for Thanksgiving. You can share it with your friends (or not).
It’s great to have a few “everyday” cakes in your arsenal, it’s not a birthday cake or celebration cake. It’s uncomplicated and there’s no frosting that gets scraped off the top and piled on the side of a plate. It’s a cake for, well, everyday. It was my favorite afternoon snack all week, and I might have to make another one because now I can’t imagine an afternoon without one.
A mandolin makes easy work of slicing apples, but it’s not at all necessary. Don’t worry if you’re slices aren’t perfectly even – they get covered in cake batter and you’ll never know the difference. You don’t need to core or peel the apples, just remember to to remove the seeds!
Sit down and stay a while….
Adapted from La Tartine Gourmand:
- 1/3 cup walnuts
- 2 tablespoons butter + extra for cake pan
- 3 to 4 medium-sized apples
- 1/4 teaspoon cinnamon
- 2/3 cup blond cane sugar + 2 tablespoons
- 1/2 cup sour cream (or plain yogurt)
- 1 vanilla bean, cut in halves, seeds scraped out
- 3 eggs
- 1/2 cup minus 1 Tablespoon olive oil
- Pinch of salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup all purpose flour
- 1/4 cup almond flour
Preheat oven to 350 F. Butter a nine-inch cake pan.
Lightly toast nuts and coarsely chop. Set aside.
In a non-stick frying pan, heat 2 tablespoons butter on medium heat, and add the apple slices with the cinnamon and 2 tablespoons sugar. Toss well and cook for about 4 minutes, or until slightly tender. Arrange the apple slices at the bottom of the mold.
In a large bowl, mix the sour cream with the sugar. Add the vanilla seeds, and mix well. Add the eggs, and then the olive oil.
Finish with the flour, almond meal, salt, baking powder, baking soda and nuts.
Pour this batter over the apples and bake the cake for about 30 to 35 minutes, or until the blade of a knife inserted in the cake comes out dry. Let the cake cool and then unmold on a rack.