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La Belle Cuisine
Apple Walnut Upside-Down Cake
with Calvados Caramel Sauce
Gourmet November
1995
For topping:
3 to 3 1/2 pounds Golden Delicious
apples
(about 1 1/2 pounds)
1 1/2 sticks (3/4 cup) unsalted butter
2/3 cup granulated sugar
1/2 cup coarsely chopped walnuts
For cake batter:
1/2 Golden Delicious apple
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter,
softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons minced peeled
fresh gingerroot
2 large eggs
1/2 cup sour cream
Accompaniments:
Calvados Caramel Sauce (recipe follows)
Whipped cream
Make topping: Peel, core and quarter apples. In a
well-seasoned
10 1/4-by-2-inch cast-iron skillet or a 10-by-2-inch non-stick skillet
melt
butter over moderately low heat just until melted (butter should
not separate). Stir in
sugar until combined well. Arrange apple quar-
ters decoratively, cut sides up, in skillet
and sprinkle walnuts evenly
in
between apples. Cook mixture, undisturbed, 25 to 35
minutes, or
until apples are tender in centers and sugar is a golden caramel.
Preheat oven to 375 degrees F.
Make cake batter while topping is cooking: Peel apple and
chop fine.
In a bowl whisk together flour, baking powder, salt and cinnamon. In another
owl with an electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla
and gingerroot and add eggs one at a time, beating
well after each addition. Beat in sour
cream and with mixer on low speed beat in flour mixture gradually until just combined.
Fold chopped apple
into batter. Remove skillet from heat and spoon batter evenly over
top-
ping.
With a metal spatula spread batter (being careful not to disturb the topping),
leaving a 1/4-inch border of cooked apples uncovered. If using
non-stick skillet with a
plastic handle, wrap handle in a double thickness
of foil. Put skillet in a shallow baking
pan and bake cake in middle of
oven 25 to 35 minutes, or until a tester comes out with
crumbs adhering
and cake is
golden brown. Cool cake in skillet on a rack 10 minutes.
Run a
thin knife around edge of skillet and carefully invert cake onto a
plate. Serve cake warm
or at room temperature with caramel sauce and
whipped cream.
Calvados Caramel Sauce
1 1/2 cups sugar
1/2 cup water
3 tablespoons Calvados or
other apple brandy
2 tablespoons unsalted butter
In a dry heavy saucepan (about 2 quarts) cook sugar over moderate
heat, stirring with a fork, until melted and cook without stirring, swirling pan,
until a
golden caramel. Remove pan from heat and carefully add water
and brandy down side of pan
(caramel will bubble vigorously and steam). Return pan to heat and simmer, stirring, until
caramel is dissolved. Stir
in butter. Sauce may be made 3 days ahead and chilled, covered.
Reheat sauce to warm before serving. Makes about 1 1/4 cups.
Featured Archive Recipes:
Apple Ginger Upside-Down Cake
Apple Ladyfinger Layer Cake with
Cider Buttercream
Spice Applesauce Cake with
Brown Sugar Frosting
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