My offering for the 2023 Friendsgiving Extravaganza! I love my pals, This cake got devoured! I served it with Bourbon Butterscotch Ice Cream which was a real crowd pleaser. Daniel Roberts (aka deep sea dan) hosted us and his house (his mom's house) is the coolest. It was a wonderful evening of awesome friends, awesome food, and a whole lot to be grateful for. As always! Apple Upside-Down CakeRecipe slightly adapted from Rose Levy Beranbaum Caramelized Apple Top:
Meanwhile, prepare you cake pan! Spray a 9" pan with cooking spray and line the bottom with a parchment round. In a small heavy saucepan, melt the butter. Use about 1 tbsp to coat the parchment lined bottom and sides of the cake pan. To the remaining melted butter in the pan, add the reserved liquid and remaining brown sugar. Bring to a boil, stirring constantly with a spatula. Once boiling, stop stirring and leave to bubble and cook for about 3 minutes until thick and deep amber in colour. Pour this mixture (Rose says "do not scrape") into the prepared cake pan, tilting the pan to coat the entire bottom. The mixture will probably harden, don't worry. It will melt back during baking and become all lovely and soft and hug the apples in a nice caramel coat. Place the apple slices in a decorative pattern, slightly overlapping, over the bottom of the pan. I like to start in the middle and work outwards. Whatever you place first will be what you see on top of the cake. Keep this in mind when arranging the apples. Set the pan aside. Cake Batter:
Cream the butter with the granulated sugar. Beat in the yolks and the vanilla. In a separate bowl, whisk together the dry ingredients (flour, powder, soda, salt). Add half of the dry ingredients to the mixer and blend until barely combined, then add the sour cream, blend until barely combined, then add the remaining dry ingredients and gently mix/fold until everything is mixed but do not over-work the batter. Spoon the batter over the apples and gently spread with an offset spatula, ensuring the apples stay in place. Bake for 35-40 minutes or until the top springs back when gently pressed, and a skewer inserted into the cake comes out clean. Run an offset spatula around the outsides of the cake pan and invert the pan onto a cake stand or other serving platter. Allow the pan to sit on top for a minute or two before lifting off. If any apple slices remain in the pan, just gently remove them and place them back on the cake where they are missing. Serve warm or at room temperature, with toasted walnuts (Spread 2/3 cup (66g) walnuts onto a tray and bake for about 7-9 minutes, stirring once to ensure even toasting) and Bourbon Whipped cream:
Happy Thanksgiving :) ~Lari 2023
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WARNING these cupcakes are dangerously sweet but sometimes you just need that hard core sugar hit. Brown sugar is the star here and when combined with a healthy amount of butter and cream (and most importantly SALT to balance all that sticky sweetness) we have a tasty treat for you. These cupcakes came about when I wanted to make a Harry-Potter-Butterbeer-type of cupcake for the cafe where I work (hence the lightning bolt garnish). I made way too much butterscotch sauce the first go-round so I got to make the cupcakes again for halloween, this time with lil ghosts on top! I giggled a lot while decorating each one with tiny edible googly eyes... which I now want to put on everything. Butterscotch CupcakesThe cupcake recipe makes a delicious brown sugar cupcake all on it's own, if you don't want to go the extra sweet route of filling them with the butterscotch. I've been known to add a teaspoon of cinnamon to the batter which I think makes them even better! Brown Sugar Cupcakes:
*I hardly use a recipe for cream cheese frosting these days... rather I tend to use a ratio of approximately 2 parts cream cheese to one part butter, and add powdered sugar to taste. A good pinch of salt helps to balance out the super sweet powdered sugar, and vanilla makes it extra tasty. Follow your heart, but a good starting point is:
Butterscotch Sauce: Again, this will probably make more than you need for the cupcakes... the leftover can be used in hot drinks, drizzled on cakes or as a tasty ice cream sundae topping!
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