Apple-Molasses Upside-Down Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Tarte Tatin meets gingerbread cake in this pretty upside-down dessert. Ingredients:
5 tablespoons unsalted butter |
1 3/4 cups all-purpose flour |
1 1/2 teaspoons kosher salt |
1 teaspoon ground cinnamon |
3/4 teaspoons baking soda |
1/2 teaspoons baking powder |
3/4 cup mild-flavored (light) molasses |
1 large egg |
2 teaspoons grated peeled ginger |
1/2 cup sugar, divided |
1/3 cup sour cream |
1/4 cup whole milk |
3-4 honeycrisp or pink lady apples, (about 2 pounds), peeled |
Directions:
1. Place a rack in middle of oven; preheat to 350°F. Melt butter in a 10 (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.
2. Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.
3. Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.
4. Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
5. Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
6. Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.
7. Per serving: 360 calories, 10 fat, 3 g fiber Nutritional analysis provided by Bon Appétit
|
|