Last of the apples, promise.
I thought I could make the apples from the orchard trip last into the winter, according to some storage info I read on a website! But my mom pointed out that they were starting to form little spots, so I thought, Alright, better bake ’em up.
Hence, last of the apple baking. For now. I guess for me I can keep eating and baking apples for a long time. But if that’s not you, then luckily this’ll be the last post about pommes in a while.
Reversible Apple Cake Recipe adapted from Joy of Cooking
The recipe was supposed to be a French cake baked upside down .. except I decorated the surface as well, just in case the bottom wouldn’t come out as nicely. So now, we have a reversible cake! :-) I also doubled the cake portion and added more milk, so the cake is more moist for breakfast and such.
- 2 cups of sliced apples
- 2/3 cup sugar
- 1 lemon, grated rind and juice
- flour in a dish
- 3 tbsp melted butter
- 2 cup flour
- 3/4 cup sugar
- 2 tsp baking powder
- big pinch of salt
- 2 eggs
- 1/2 – 3/4 cup milk (until it’s moist enough to your liking)
- Preheat oven 425°C, and grease a deep spring-form pan. Line the bottom of the pan (if you are going to reverse the cake.)
- The apples will be coated and then dredged before going into the pan. Combine the sugar, cinnamon and all the lemon, and sprinkle the fruit in this mixture. Dredge with the flour, then pour melted butter over the apples.
- Line the pan with a layer of apples.
- Sift the dry cake ingredients together.
- Beat and add eggs and milk until blended. Cover the fruit with the batter. If you want to serve the cake with the top view, you can decorate the cake with apple slices placed in a fan pattern.
- Bake the cake for about 30 minutes, and let it cool completely.