Monday, October 10, 2011
It's A Rainy Day In Georgia - Upside Down Apple Cake
It is strange though that we can go forever without rain, and some how EVERY year during the Georgia National Fair we get rain! I hate it for the vendors and the fair goers. So many of the traveling vendors make much of their money for the entire year at these annual fairs, and the rain really hurts their income.
Because it is such a gloomy Columbus Day..I have decided to provide you with a lovely, decadent recipe to help you through the day. It is Apple Season, and there are plenty available at decent prices, so let me share this one I just found with you. Eat up.
RECIPE OF THE DAY
UPSIDE DOWN APPLE CAKE
9 servings Bake at 350F for 55 minutes Cool 25 minutes
1/3 cup cold unsalted butter, cut up
6 very small red cooking apples (1 and 1/4 to 1 1/2 pounds total)
1/3 cup packed brown sugar
1 1/3 cups all purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 teaspoon vanilla extract
(Great with Ice Cream)
1. Heat oven to 350. Place cold butter in a 9x9x2 inch baking pan. Place in 350 degree oven for about 5 minutes or until butter is melted. Meanwhile, halve apples, remove stems. With a melon baller or small spoon, scoop out apple cores. Sprinkle brown sugar over melted butter; stir. Arrange 9 apple halves in butter mixture, cut sides down. Return to oven and bake 10 to 15 minutes or until bubbly.
2. Meanwhile, peel and coarsely shred remaining 3 apple halves; set aside. In a medium bowl combine flour, granulated sugar, baking powder and spices. Add shredded apple, milk, 1/3 cup softened butter, egg and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter gently over apples in pan, spreading evenly (some apple may still be exposed and some butter mixture may come to the surface.)
3. Bake at 350 for about 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 5 minutes. Loosen edges and invert onto serving platter. Spoon any topping left in pan over the top of cake. Cool about 20 minutes; serve warm with ice cream. YUMMY
Per serving 315 Calories, 13g fat, 3g protein, 47g carb, 2g fiber, 157mg sodium,56 chol.