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Flipped-over Apple Cake

From Dishing Up Vermont by Tracey Medeiros (Storey Publishing).

Serve this cake warm or at room temperature.  It is tasty with a favorite topping such as whipped cream, ice cream, or yogurt, but it is just as delicious plain.  Garnish with a sprig of mint.

1 (9-INCH) ROUND CAKE

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for the pan
4 medium apples, preferably Northern Spy or Rhode Island Greening
1 tablespoon ground cinnamon
1 cup plus 1 tablespoon sugar
1 cup unbleached all-purpose flour
1 egg, lightly beaten
1 1/2 cups coarsely chopped walnuts
Mint sprigs

Method of Preparation

1.  Preheat oven to 350 degrees.  Generously grease the bottom and sides of a 9-inch round cake pan with butter and set aside.
2.  Melt 1/2 cup butter in a medium saucepan over medium heat.  Set aside to cool to room temperature.
3.  Peel, core, and cut the apples into 1/4-inch slices.  Place the apples in a bowl and toss to coat with cinnamon and 1 tablespoon of the sugar.  Place apple slices in overlapping concentric circles on the bottom of the prepared pan.  Make a second layer if necessary.
4.  Sift the remaining 1 cup of sugar and the flour in a large mixing bowl.  Whisk in the egg and melted butter just until combined (do not overmix).  Fold in the walnuts and continue to mix until smooth.  Pour batter evenly over fruit, and smooth top with a rubber spatula.
5.  Place on the center rack of the oven and bake until the cake is golden brown and a cake tester or toothpick inserted into the center comes out clean, about 40 to 45 minutes.
6.  Remove cake from oven and place on a wire rack to cool, about 15 minutes.  When the pan is cool enough to handle, run a knife around the edge and invert the cake onto a serving plate.
7.  Serve warm or at room temperature, plain or with a favorite topping such as whipped cream, ice cream, or yogurt.  Garnish with mint springs.

Nutritional Information

Each serving: 284 calories, 7 grams protein, 21 grams fat, 7 grams saturated fat, 21 grams carbohydrate, 3 grams fiber, 45 milligrams cholesterol, 9 milligrams sodium.

A review quote for the Flip-over Apple Cake recipe:

"The book's flourishes are fun, but some of the best food in Dishing Up Vermont is simple.  With just eight basic ingredients, the Flip-Over Apple Cake is a good example.  Its slightly crunchy yet buttery underbelly serves as a fine foil for its tender, pretty apple topping." - by Kate Shatzkin, parenting and families content editor,  The Baltimore Sun.