Apple-Molasses Upside-Down Cake
This delightful apple upside-down cake is a perfect blend of warm spices, sweet molasses, and tender apples, all topped with a glorious caramelized apple layer. Baked in a cast-iron skillet, this cake is a cozy treat that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 5 unsalted butter
- 1 3/4 all-purpose flour
- 1 1/2 kosher salt
- 1 ground cinnamon
- 3/4 baking soda
- 1/2 baking powder
- 3/4 mild-flavored (light) molasses
- 1 large egg
- 2 grated peeled ginger
- 1/2 sugar, divided
- 1/3 sour cream
- 1/4 whole milk
- 3-4 Honeycrisp or Pink Lady apples, (about 2 pounds), peeled
Instructions
- Place a rack in middle of oven; preheat to 350°. Melt butter in a 10-inch (as measured across the bottom) cast-iron or other ovenproof skillet; set aside. Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl.
- Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.
- Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.
- Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
- Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
- Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.
Yield
8 servings
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