I recently came across a fun baking group called Bake Along on my friend Lena’s blog. She bakes some pretty amazing sweets and I liked the recipes they’ve chosen for the next few months.
The first recipe I saw on their list was for this fabulous Warm Apple-Cornmeal Upside-Down Cake from a Bon Appetit baking book. I had to bake along this month! If you’ve been reading my blog for a while, you know I just love any thing apple. And any thing upside-down! I thought maybe I shouldn't make it and post it here since less than month ago I shared an amazing Peach Upside-Down Cake I made in Italy. After I baked it I thought, why not share it...it is a little different in the method and it's made with apples;)
I don’t have the Bon Appetit book that their group is using, but they also provided a link to the Bon Appetit issue with a similar recipe for the cake. Lena mentions that the method is a little different in the magazine than the one featured in the book. Comparing my cake to her cake, the result looks pretty much the same.
The part I love is that you make a caramel first and then add the apple slice to the caramel to simmer and cook a little. The caramel sauce is incredible (and incredibly hot! be careful when you add your apples on top of the sauce); so incredible that you’ll want to save it to pour on top of a big bowl of vanilla ice-cream!
Check out what Lena, Joyce and Zoe baked and why don’t you join Bake Along!
We all LOVE this cake. How can you go wrong with a moist and delicate cake topped with juicy apples that have been cooked in a caramel sauce? It is my idea of baking perfection.
Warm Apple-Cornmeal Upside-Down Cake
slightly adapted from Bon Appetit
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup (for the caramel) plus 3/4 cup (for the batter) sugar
1 1/2 pounds Golden Delicious apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup yellow cornmeal
1/2 cup boiling water
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk
Preheat oven to 350°F.
Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes.Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and reduce heat; cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 10 minutes Remove from heat and set aside.
Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 5 tablespoons room temperature butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Carefully pour batter over apples in pan.
Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof.
Buon Appetito! Best enjoyed warm and even better with a scoop of your favorite ice-cream!
How is the rest of your summer going? Thanks for stopping by to say hi!