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Apple Walnut Upside-Down Cake W Caramel




Source of Recipe


Posted by Wanderer. Source: Gourmet


Recipe Introduction


APPLE WALNUT UPSIDE-DOWN CAKE WITH CALVADOS CARAMEL SAUCE



List of Ingredients




For topping:
3 to 3-1/2 Golden Delicious apples (about 1-1/2 pounds)
1-1/2 sticks (3/4 cup) unsalted butter
2/3 cup sugar
1/2 cup coarsely chopped walnuts
For cake batter:
1/2 Golden Delicious apple
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 tablespoons minced peeled fresh gingerroot
2 large eggs
1/2 cup sour cream
Accompaniments: Calvados caramel sauce (recipe follows)
whipped cream


Recipe



Make topping:
Peel, core, and quarter apples.

In a well-seasoned 10-1/4 by 2-inch cast iron skillet melt butter over moderately low heat just until melted (butter should not separate). Stir in sugar until combined well. Arrange apple quarters decoratively, rounded sides down, in skillet and sprinkle walnuts evenly in between apples. Cook mixture, undisturbed, 25 to 35 minutes, or until apples are tender in center and sugar is a golden caramel.

Preheat oven to 375F.

Make cake batter while topping is cooking:

Peel apple and chop fine.

In a bowl whisk together flour, baking powder, salt, and cinnamon.

In another large bowl with an electric mixer beat softened butter and sugar until light and fluffy. Beat in vanilla and minced gingerroot and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and with mixer on low speed beat in flour mixture gradually until just combined. Fold chopped apple into batter.

Remove skillet form heat and spoon batter over topping. Leaving a 1/4-inch border of cooked apples uncovered, with a metal spatula spread batter evenly, being careful not to disturb topping. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 minutes, or until a tester comes out with crumbs adhering and cake is golden brown. Cool cake in skillet on a rack 10 minutes. Run a thin knife around edge of skillet and carefully invert cake onto a plate.

Serve cake warm or at room temperature with caramel sauce and whipped cream.


CALVADOS CARAMEL SAUCE
Makes about 1-1/4 cups
Posted by Wanderer. Source: Gourmet
1-1/2 cups sugar
1/2 cup water
3 tablespoons Calvados or other apple brandy
2 tablespoons unsalted butter

In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until it becomes a golden caramel. Remove pan from heat and carefully add water and Calvados or other apple brandy down side of pan (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in butter. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm before serving.