It is September already and the fall is starting to show its true and beautiful colors…accompanied by the cold breeze the apples begin to show up – I love it when you go into a store and you see this whole section in the produce department dedicated only to apples of all shapes, colors and sizes. I stumbled upon this recipe in a blog I read from time to time (La Tartine Gourmande), I made some alterations and voila…its pretty and tasty and homey.
Upside Down Apple Cake for Fall
1/2 cup walnuts
1-2 Tbsp butter
4-5 medium-sized apples, I used McIntosh
1/2 tsp cinnamon
2/3 cup sugar + 2 tablespoons (I use raw sugar)
1/2 cup plain yogurt
1 tsp pure vanilla extract
100ml olive oil
Pinch of salt
1 tsp baking soda
2 tsp baking powder
1 cup all purpose flour
1/3 cup tapioca starch (or cornstarch)
4 Tbsp almond meal (=ground almonds)
1) Preheat oven to 350F.
2) Toast the walnuts for 5-7 minutes in the preheated oven, coarsely chop.
3) Slice the apples into rounds, when you reach the core – keep slicing. The softer parts of the core will softer in the cooking process; the hardest parts wont so try and cut them out as carefully as possible so you do not ruin the shape.
4) Heat the butter in a saute pan on medium heat, add apples, 2 Tbsp of sugar and cinnamon. Saute until soft, but not mushy – 5 minutes or so.
5) Butter/oil your cake pan and arrange the apples on the bottom, putting the most beautiful slices first (it is an upside down cake…)
6) Mix yogurt and sugar and vanilla extract; add the eggs one by one, and then add the olive oil. Add all the rest of the ingredients, mix until combined. Pour on top of the apples.
7) Bake for 35-45 minutes or until a knife/toothpick comes out clean.
8) Cool slightly on a rack; carefully flip onto your serving platter.
I think this cake would go beautifully with honey flavoured Chantilly cream, Honey ice cream, Vanilla ice cream or just good quality honey drizzle which would make it a very appropriate dessert for the upcoming Jewish New Year which is celebrated on September 29th this year.