Thursday, January 13, 2011

Cinnamon Apple Upside-down Cake

I've taken it upon myself to do a bit more stress-baking. Apparently the powers that be have decided to seriously screw with me this week. Initially, I was really looking forward to working this week because I had swapped shifts around with a friend so that I could work mostly nights (I usually love nights). But, I guess because I was trying to "make my life easier" karma decided to kick it up a notch. After I got home from my shift, which ended at 7am I emptied my scrub pockets to find, to my dismay, the narcotic keys!! When I saw them, my heart sank... "Crap, crap, nooooooo!! Why!!" these words ran like a continuous news broadcast ticker through my mind. AAAARGH!! I had to drive all the way back to work to bring the keys back to the ward!! Nooo... why!!!

Well, after that adventure, I finally made it home and literally collapsed in my bed, ready to sleep until 5pm... but then I remembered that my colleagues and I had planned a pot-luck for our next shift, and I scrambled out of bed to whip up something tasty. Boy, am I glad that tonight's the last shift of my set... I seriously need to take a break and get reset my internal clock. But anyways, here's what I'm bringing to work tonight.

Cinnamon Apple Upside-down Cake

Ingredients:
- 1 cup butter
- 1 2/3 cup brown sugar
- 1 tsp each, cinnamon, nutmeg and allspice
- 2 tsp vanilla
- 2 apples, cored, peeled and thinly sliced
- lemon juice of one lemon
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/4 cup sour cream

Method:
1. Preheat the oven to 325degrees.
2. In a medium sauce-pan, heat 1/2 cup of butter until melted and frothy. Add in 2/3 cup brown sugar and cook over medium-heat until mixture is dark amber and smooth in texture. Add in 1 tsp vanilla and 1/2 tsp each of cinnamon, allspice and nutmeg. Pour mixture into the bottom of a 9-inch round, deep dish baking pan.
3. Arrange the sliced apples in a fancy pattern on top of the caramel mixture in the pan, ensuring that the apple slices are tightly tiled over the caramel. Sprinkle lemon juice over top of the apples.
4. In a medium bowl, combine the flour, remaining 1 cup of brown sugar, salt, baking powder and the remaining 1/2 tsp each of the spices.
5. In another bowl, cream together the butter, eggs, vanilla and sour cream.
6. Add the dry ingredients to the wet and mix until well-combined.
7. Spread the batter over top of the apples in an even layer.
8. Bake for 45-50minutes, or until toothpick inserted comes out clean.
9. Remove from oven, invert on serving dish and serve warm or at room temperature.


You could smell the heavenly scent of apple and cinnamon wafting through the house... and it nearly made me forget about the fiasco that had happened with the narcotic keys. Needless to say, I'm definitely not carrying the keys tonight... no siree.

2 comments:

Suzler said...

Gah, you poor thing. You must be so tired. I would never have had the energy to whip up a cake, esp one so deliciously, gloriously sticky. Mmm.

silverrock said...

hahaha... thanks for the concern. But I survived :) yay!