As you may know, last month I submitted an entry to the Royal Foodie Joust hosted by Jenn at The Leftover Queen. I made Pumpkin Flan with Guinness Caramel for the orange and black challenge. Unfortunately, I did not win :( There were a lot of great entries, and I will have to try harder next time! You can see the winners here.
In conjunction with the post, we had a contest to give away a jar of raw honey from the bees at my school, Temple University. The honey is delicious, and a great prize! In order to win, all you had to do was leave a comment. And now is the moment you are all waiting for - the winner! And the winner is....
And, no, I was not guilted into picking her (although she did mention such things in her comment). I used a random number generator (Random.org) and she was selected at random. So, congratulations Christine, enjoy your winnings!
For the rest of you, please keep commenting, and we will be having another give away soon.
Now for the blog...
Apple-Ginger Upside Down Cake
I saw this recipe in the New York Times a few weeks ago and put it on my "to make" list. I love love love upside down cakes (how can you not?) and this one really looked like a great seasonal dessert. Andrew and I have probably been eating a few too many desserts lately - he made me an awesome cake for my birthday (which he promises he will eventually blog on), which we had to eat of course. So, I knew that I had to bide my time and wait for a good excuse to make this cake. Luckily for us, a good excuse came around and our friends Mike and Tamara held a pot-luck dinner last week. Great! I could make the cake, and then only have a piece or two or three. But, NOT the entire thing.
Wow, was this good. It also took about two seconds to make. Well, maybe that is a slight exaggeration, but it was really quick. The apples were soft and caramelized and the cake was almost like gingerbread! People loved it and one guy who normally hates ginger came up and told me how great it was. "Not too sweet, just right!"
In the future - and there will be a future - I will add more spices and a little more sugar. Nevertheless, this was another winner. If you need something to make for Thanksgiving, I suggest giving this recipe a try. People are sure to love it. I could also see making it as a breakfast cake. Haha, breakfast cake. Yum.
Apple-Ginger Upside Down Cake
Adapted from Karen Bates at the Philo Apple Farm
1/2 cup plus 1 tablespoon butter
1 cup dark-brown sugar
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges.
1/2 cup sugar
3/4 cup dark molasses
1 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Very softly whipped cream.
1. Preheat the oven to 325 degrees. Grease the rim of a 10-inch cake pan with 1 tablespoon of the butter and then place it in the pan. Set the pan over very low heat and melt the butter across the bottom of the pan. Add the brown sugar and distribute evenly.
2. Make circles of overlapping apple slices on top of the brown sugar. Chop any remaining slices and place them in the gaps.
3. Using a mixer, blend 1/2 cup of the butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
4. In a medium bowl, whisk together the egg, molasses and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
5. Pour the batter into the pan. Bake for 45 to 50 minutes. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter. Serve warm or cool with very softly whipped cream.