So this is it. This is my apple spice upside down cake. And yes, that is gooey, caramelness. Let me tell you what this tasted like…..It all began with some tart apples. Since it is autumn, cloves, cinnamon and brown sugar were all thrown in. Oh yeah, did I mention butter? Not only did I get to smell melted and brown sugar together but I got to taste it. Target should make a candle with this scent. So then there was the eating of this cake. It was sweet-ish but not overload. Definitely the type of cake that requires a hot cup of Earl Grey tea or a cup of delicious coffee.
This cake saved my life. You may think i’m being dramatic again but i’m not. In the midst of midterms, paper, reading and homework assignments this cake was made. It grounded me. It made me stop and appreciate the leaves changing color and all of the new fruits and vegetables in season. Life just seemed to slow down. This was emotional eating in the good way.
So go and make this cake. It doesn’t have to be for any special celebration. Just make it. If you’re nice, give a piece of it to a co-worker or neighbor. Cheers to autumn!
Apple Cardamom Upside-Down Cake
Makes one 9-inch cake. Adapted from Canal House Cooking No. 5. (I found this recipe via TheKitchn)
6 tablespoons unsalted butter, divided
1/3 cup dark brown sugar
2 medium-sized firm apples
1 cup all-purpose flour
1/2 teaspoon cinnamon, plus extra for the apples
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 cup sugar
Preheat the oven to 375°F. Melt 4 tablespoons of the butter in a small saucepan over low heat. Add the brown sugar and stir until well-combined. Let it bubble for about 2 minutes, then remove from the heat and spread in the bottom of a 9-inch round cake pan (I used an 8×8 because that’s all I have in the midst of settling into a new place). Set aside.
Peel the apples and core them. Cut them in thick slices, and cut each slice in half. Arrange the apples cut-side up in the prepared pan. Sprinkle them lightly with cinnamon.
Whisk together the flour, cinnamon, cloves, ginger, and cardamom, as well as 1/2 teaspoon salt and 1 teaspoon baking powder. Warm the milk in a small saucepan set over medium heat. Add the remaining 2 tablespoons butter and keep warm until the butter melts completely.
While the milk is warming, beat the eggs for 3 to 5 minutes, or until they are very thick and pale. Gradually add the sugar and beat for 5 minutes. Add the flour mixture, and then the hot milk. Stir until the batter is smooth, and pour it over the apple.
Bake for about 40 minutes, or until the cake is golden. Let the cake cool for a full 10 to 15 minutes, then run a knife around the inside of the pan to help release the cake, and invert onto a serving plate.