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Apple Cake.
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Apple Upside Down Cake

I adapted this recipe from Jake Cohen's Book Jew-ish
Course: Endings
Cuisine: American, Jewish
Keyword: Apple, brown sugar, bundt, chocolate, cake, honey
Servings: 0

Ingredients

  • 3 Honeycrisp Apple, cored and sliced into thin circles I used a mandolin
  • 2 Sticks Unsalted Butter
  • 1-3/4 Cups Honey, divided
  • 3/4 Cup Buttermilk
  • 2 Lg. Eggs
  • 1/2 Cup Dark Brown Sugar, packed
  • 1 tsp. Vanilla Extract
  • 2 Cups All-purpose Flour
  • 2 tsps. Kosher Salt
  • 1 tsp. Ground Cinnamon
  • 1 tsp. Freshly grated Nutmeg
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 container Marscapone Cheese, at room temperature

Instructions

  • Preheat oven to 350°.
    Line bottom of a 9" Springform pan with parchment paper and then grease.
  • Arrange half the apple circles on bottom of pan.
    Pour half a cup of honey over the apples.
  • In a small saucepan, melt the butter over medium heat. Stir constantly until butter is browned and smells nutty. Do not let it burn.
    Pour into a heat proof mixing bowl and cool slightly.
    Whisk in 1 cup honey, buttermilk, eggs, brown sugar and vanilla.
  • In another bowl, whisk together flour, salt, cinnamon, nutmeg, baking powder and baking soda.
    Gradually whisk dry ingredients into batter, until just incorporated.
  • Pour half the batter over th apples in pan.
    Then arrange second half of sliced apples over batter.
    Then pour the second half of batter into pan.
  • Bake for about 1 hour. You wan your cake tester to come out with just a few moist crumbs.
    Let cake cool in pan for 15 minutes.
    Release springform pan and turn cake out onto plate, inverted.
  • Use an electric mixer to beat marscapone. add honey and beat until light and fluffy.
    Serve cake with a good dollop of marscapone.