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!
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.
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!