My kitchen smells heavenly because I just baked a heavenly cake from Rose's Heavenly Cakes. The cake I baked is the Apple Upside Down Cake on page 9 of the book. I am a member of the Heavenly Cake Bakers and we are baking our way through Rose's book.
I put my baking stone into the oven and heated it up to 350 degrees while I made the cake batter. The batter was easy to make, using Rose's technique of adding the butter to the flour mixture, instead of creaming the butter first. I love cake batter, so in the name of research I took a spoonful of it. Yum!! The rest of the batter was plopped on the top of the apples and spread to even it out. I baked the cake right on top of the stone in a regular oven for 45 minutes. As soon as I took it out of the oven I inverted it onto the platter. I lifted off the cake pan and was left with a perfect cake. I put on the toasted walnuts, cut into it and ate the most heavenly piece of warm Apple Upside Down Cake.
I decided to use Golden Delicious Apples which was one of the choices Rose gave. We were to peel, core and slice the apples and put them in a bowl with lemon juice and some brown sugar. They were to sit for at least 1/2 hour so they had time to release their juices. I let them sit for about an hour and only a few juices were at the bottom of the bowl. I decided to cook them a little so more juices would come out. It worked, and I drained the apples, added the juice to the pan with the butter and more brown sugar to make a caramel. Then I put the caramelized juices in the prepared pan and layered the apples over the caramel.
I put my baking stone into the oven and heated it up to 350 degrees while I made the cake batter. The batter was easy to make, using Rose's technique of adding the butter to the flour mixture, instead of creaming the butter first. I love cake batter, so in the name of research I took a spoonful of it. Yum!! The rest of the batter was plopped on the top of the apples and spread to even it out. I baked the cake right on top of the stone in a regular oven for 45 minutes. As soon as I took it out of the oven I inverted it onto the platter. I lifted off the cake pan and was left with a perfect cake. I put on the toasted walnuts, cut into it and ate the most heavenly piece of warm Apple Upside Down Cake. 
5 comments:
Gorgeous cake! It looks so light and fluffy and appley and caramelized. I may be a little jealous! Maybe I will attempt it again... I seem to be saying that alot as we go along!
I used Golden Delicious as well, and I didn't get very many juices either. I actually let them sit for more than an hour and a half, hoping to get more juice, but no. I loved the cake anyway... love the way you decorated your slice!
The picture of the slice of cake looks great! I too used Golden Delicious and ended up with no extra caramel.
How lovely your cake looks! It's so much fun seeing everyone's cake as we bake along together.
Beautiful cake. And nothing stuck to the pan. Impressive! I can't wait to bake this one.
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