Mutsu apples are one of my favorite variety. Crisp, green-skinned and juicy, they fall somewhere between a Fuji and a Granny Smith. This makes them delicious to eat and equally suited for baking. I set out to make an apple upside-down cake, with lots of gooey appley goodness on top. It was late though and
Course Dessert
Cuisine American
Level Intermediate
Main Ingredient Flour, Fruit
Diet Pescatarian, Vegetarian
Ingredients
1applepeeled , cored and cut into cubes
2tablespoonscalvados brandyor good quality
1teaspooncinnamon
⅛teaspoonallspiceground
⅛teaspoonclovesground
½Cupdark brown sugarpacked
2tablespoonscultured unsalted buttercut into small pieces
1Cupflour
½packeddark brown sugarCup
1 ½teaspoonsbaking powder
¼Cupcultured unsalted buttermelted
1egg
½Cupmilk
½Cupdark brown sugarpacked
2Cupswaterboiling
Instructions
Heat the oven to 375 degees.
Toss together the first 7 ingredients in a 2 L baking dish making sure it's all distributed evenly.
Put the flour, 1/2 C brown sugar and baking powder in a bowl and whisk together.
Melt the butter, whisk the egg in, then whisk the milk in. Pour this into the dry ingredients and stir until just combined (it's okay if it's still lumpy). Spread this over the apples.
Top with 1/2 C brown sugar and pour the boiling water on top. Put it in the oven for about 40-45 minutes. When it's done, there will be some spongy cake on top with crevices bubbling up molten sugar.
Serve warm with a generous dollop of vanilla ice cream.