Mark Bittman's Apple Upside-Down Cake

Tuesday, September 22, 2009

Mark Bittman's Apple Upside-Down Cake
Switch up Mark Bittman's Pineapple Upside-Down Cake with some apples!

Mark Bittman's Apple Upside-Down Cake Mark Bittman's Apple Upside-Down Cake
Melt 1/2 stick of butter and pour into 8" pan. Sprinkle 1/2 cup brown sugar on top. Then place your apples on top. I used 3 1/2 gala apples.

Mark Bittman's Apple Upside-Down Cake Mark Bittman's Apple Upside-Down Cake
Wet ingredients: Whisk together 1/2 stick melted butter, 1 cup buttermilk, 2 eggs, 1/2 c sugar.
Dry ingredients: 2 cups flour, 1 t baking soda, 1/4 t salt. Added 1 teaspoon cinnamon for the apple version.

Mark Bittman's Apple Upside-Down Cake Mark Bittman's Apple Upside-Down Cake
Add the wet ingredients to the combined dry ingredients until incorporated. Spread the batter on top of the apples. Bake at 350 degrees for 50 to 60 minutes. I baked mine for 55 minutes. After 5 minutes cooling, flip the cake out onto a serving plate.

Mark Bittman's Apple Upside-Down Cake
I made this cake about a week ago and it was a yummy breakfast treat. I am really enjoying Mark Bittman's How to Cook Everything. I picked it up at the library and have renewed it...I'll be getting it after my move! My new bookshelf has an empty space, you know... :)

Mark Bittman's Apple Upside-Down Cake
Okay pastry people...what happened here? Big holes due to overmixing? undermixing? I know it is one of them.

Oh well, it'll be my Swiss Cheese-like Apple Upside-Down Cake!

Mark Bittman's Apple Upside-Down Cake
I did enjoy this cake. It was quick and "light" (only 1 stick of butter! hee hee). However, my favorite upside-down apple cake is definitely the Barefoot Contessa's Apple Tartin Cake. That one has more butter and sour cream...and it uses a caramel layer. You should definitely try both!

I adapted mine from Mark Bittman's How to Cook Everything (10th Anniversary Edition) "Pineapple Upside-Down Cake" with Apple Upside-Down Cake, page 915
Pin It!


oneordinaryday said... [Reply to comment]

I think this is a great twist on a classic cake. I just made a pineapple upside down cake the other day. Great minds think alike, I guess.

The Trinigourmet said... [Reply to comment]

holes in cakes are a result of over mixing :) good to use cake flour (less gluten) and only mix to 'just combine' everything :) I've learnt also from cooking shows that takin th time to really whip up the eggs and butter makes a huge difference in the airiness of the final product :) Looks delish though :) Love apples in cakes :)

Audrey said... [Reply to comment]

I have this book out of the library, too...except, darn, I can't renew it before I get a chance to cook everything in it. I guess I'll just go directly to this recipe. Love the idea of making it with apples...and I didn't know Ina's apple cake was a batter cake (instead of puffy pastry), so thanks! I remember seeing her make it but didn't remember that detail. I'm always looking for new apple cakes...

Maria said... [Reply to comment]

I have to make this one. I adore apple desserts!

~Lexibule~ said... [Reply to comment]

Mmm!! Belle découpe qui dévoile tout;) xxx

Hilary said... [Reply to comment]

HTCE is my favourite all-purpose cookbook! Funny that I've never really ventured into the sweets/baking pages, though. Maybe I should.

Parita said... [Reply to comment]

Would love to have this with a dollop of fresh cream..yumm!

Eliana said... [Reply to comment]

This cake looks absolutely delicious! I have the book at home so I will have to look for the recipe.

Jennifer said... [Reply to comment]

This looks SO delicious!!!!!

How To Eat A Cupcake said... [Reply to comment]

Did you bang the cake on the table before putting it in the oven? I know that's supposed to help with the air bubbles, but I also know it doesn't always work. Lol ;D

How To Eat A Cupcake said... [Reply to comment]

Did you bang the cake on the table before putting it in the oven? I know that's supposed to help with the air bubbles, but I also know it doesn't always work. Lol ;D

Dolce said... [Reply to comment]

I was about to say, even better if you play it "tatin" but you beat me to it :)

Justin said... [Reply to comment]

i'm gonna look for that barefoot contessa recipe. and what is it about upside-down recipes? is it even possible for them to be bad?

Jane said... [Reply to comment]

Despite the holes, it is a nice looking cake and I'm sure it was delicious. I wasn't so lucky with the plum upside-down cake I tried to make about three weeks ago--a real disaster! I think I'll keep an eye out for that book at my local library.

Madam Chow said... [Reply to comment]

This exactly the type of dessert my husband would love!

Ingrid_3Bs said... [Reply to comment]

LOL, your cake looked cool with all its holes.

Nutmeg Nanny said... [Reply to comment]

This looks perfect for Fall...yum!

Mini Baker said... [Reply to comment]

this looks really delicious! but was it dense or dry?
-Happy Baking!
-Mini Baker

The Food Librarian said... [Reply to comment]

Mini Baker, It wasn't dry or dense. It was moist and the apple did their thing by providing lots of flavor. I hope you give it a try. - mary the food librarian

Unknown said... [Reply to comment]

This looks delicious - I've under-used my copy of HTCE lately and should give this cake a try.

Mary Ann said... [Reply to comment]

what a beautiful cake! and it looks really fall-y, even if you are still having extremely hot days!
Good luck with your move!

CookiePie said... [Reply to comment]

That looks delicious! The tunnels are from overmixing -- but I think it looks super-yummy anyway :)

Amanda said... [Reply to comment]

I've heard the tunneling is from overmixing the batter. But who cares, it's gorgeous!!!

Irina@PastryPal said... [Reply to comment]

Hmmm. There are a couple of things you could try to avoid the holes. One possibility is that the dry ingredients didn't get stirred together well enough, resulting in areas of cake that had more leavening (too much gas formation) and areas of cake with too little (dense).

Cakes that are off in ratio could also cause tunnels. I know 1 stick of butter is making you happy, but the cake could be a little too lean. Try increasing the butter by a couple of tablespoons (and then decreasing the buttermilk by the same amount), and adding 1/4 cup more sugar. Also after you pour the batter, run a spoon through it to break up trapped air pockets.

Good luck!

Audrie said... [Reply to comment]

I love anything apple and this looks good!!

Allie said... [Reply to comment]

Yum, beautiful cake!

Anonymous said... [Reply to comment]

Looks amazing! I'm a new blogger and such a fan. Would love to hear your thoughts on my first blog!

Rosie said... [Reply to comment]

Mary It's due to over mixing,
By over mixing you are creating too much gluten that when baked the evaporated gases have difficulty escaping from the product. The over mixing creates thick gluten reinforced cell walls that prevent the batter from letting off steam slowly. Instead the gases build up until they finally explode from pressure that has built up. They escape upwards kind of like a volcano and thats what creates the holes.

I learned this in baking science!
Rosie in Providence

Charli said... [Reply to comment]

The first ever thing I baked by myself was an upside down apple cake so I have a soft spot for those. That's sad about the holes--I used the recipe from simply recipes and it worked out great...

Unknown said... [Reply to comment]

I've been looking for apple recipes because I have a huge bag of them from a recent orchard trip so thanks for sharing!! This looks so yummy! I've seen Ina make her version but have never tried that one either.

wulfsiege said... [Reply to comment]

I follow my mothers cooking tips for getting a nice texture to cakes without holes.

1. Sieve the flour and powdered ingredients to get a nice even mix and knock out the lumps (I don't see this mentioned in many modern cooking books).

2. Combine the wet ingredients in a bit at a time instead of throwing them all in at once or use the well in the middle of the mix mixing technique and mix the wet and dry together that way, and try not to fold in air while doing it. (I do it by hand, going clockwise myself with a nice tilt to the bowl to make the mixing easier).

3. Drop the cake, etc, in its tin on the floor/tabletop a few times to help knock out the air (Most fun with heavy fruit cakes).

Marlyn said... [Reply to comment]

I made this apple upside-down cake and was very disappointed. I followed the directions to the letter, but it was not tasty at all. I threw most of it out. :(

The Food Librarian said... [Reply to comment]

Sorry the recipe didn't work out for you. However, just to avoid any confusion...this is not my recipe. It is from Mark Bittman's book. Mark has a website and a "Contact" section: if you would like to discuss the recipe with him.

I, obviously, am not the best baker - as the big holes in my cake demonstrate! I don't develop my own recipes...I rely on other people with much more experience! :) Thanks, Mary the Food Librarian

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