I am so excited to be sharing this post with you because these are the first photos of food I’ve taken with my new Nikon D200. It has totally changed my life. Seriously, how beautiful is that photo?! I freakin’ love this thing.
And I finally have a step-by-step recipe to share instead of a final product recipe. This cake is from The Best of America’s Test Kitchen 2011, which is an incredible cookbook. Funnily enough, it didn’t occur to me how fitting it was that I was cooking from it on New Years Eve until writing this blog post. Although I have several recipes in the book flagged with hot pink Post It notes, I settled on this recipe because a week ago I bought a grossly large bag of apples with nothing in mind for them. They needed to be used. Don’t ask me why I make the decisions I do.
To start, peel and core the apples. Then slice them up about 1/4 inch thick. Ish. As you can see, I am not the best eye-baller.
Then melt a nice helping of butter in a saucepan. Add the apples and cook until slightly caramelized, about five minutes. Add the brown sugar and lemon juice and cook for another minute. We don’t want the apples to break down here, though.
Pour the apples into the bottom of a 9 inch take pan. Step back and take in the incredible smell of apples, butter, and sugar.
Now it’s time to prepare the cake! I messed up a bit taking photos here. So pretend that there are pictures of me preparing the cake batter, which includes sour cream. I love it when batters include sour cream. Then pour the cake batter right over the apples.
Then stick it in an oven preheated to 400 degrees for about 35 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for about 20 minutes to set the apples. If you can wait that long. Then flip it out onto a cooling rack…
And try to restrain yourself so it can cool a little longer. Then, finally, after about 20 more minutes, pour yourself a cup of coffee and cut a nice big slice. Pretend it hasn’t been raining for eight days straight and enjoy the apple goodness.
I’ve made upside down cakes before, but this one was different because of the way I prepared the fruit. Caramelizing it beforehand gave it incredible flavor and pouring in the butter/sugar mixture almost gave this cake a caramel cake flavor. It’s one of my favorite cakes that I’ve made. In fact, most things I make from America’s Test Kitchen end up being favorites.
I hope you had a wonderful New Year and are looking forward to the Rose Bowl tomorrow! I know I am! Go Ducks!