Barefoot Contessa's Apple Cake Tatin

Barefoot Contessa's Apple Cake Tatin

Apples.
Cake.
Caramel.
I'm there.

This is the Barefoot Contessa / Ina Garten's Apple Cake Tatin. Instead of the usual pie crust topping, she covers the apples and caramel with a cake.

I used these beautiful sweet/tart apples from Ha's Apple Farm (available at many So Cal farmer's markets). Ina's recipe calls for Granny Smith apples, but these worked fine and were delicious.

Caramelized sugar is made (I'm always amazed that water and sugar can be heated to make this!) and tops the cut apples. I judged it by color and didn't use the thermometer. The presentation of the cake is very pretty, no?

Um, how can you not want this?!

The "cake" part is very delicious. Soft and light...I like it much more than a traditional apple tatin, but then I love upside down fruit cakes!

This fall/winter, if you have a few extra apples, make this lovely cake. You won't be disappointed...nor will your guests!

Recipe:
Barefoot Contessa's Apple Cake Tatin

Chocolate-Caramel-Banana Upside-Down Cake

Chocolate-Caramel-Banana Upside-Down Cake

The upside-down cake is a big favorite of mine. After the Bundt, of course. And no worries...I'm not going to make 30 days of upside-down cakes. Because people who do that kind of thing are just crazy.

Chocolate.
Caramel.
Bananas.
Perfect!
(Well, this post isn't for my banana hater friends, Clara and Jenn)

This is from the cookbook, Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman. I made the Orange-Ricotta Pound Cake Bundt earlier this month and it was delicious. So I'm two for two with this cookbook. And the rest of it looks very very promising!

Some brown sugar and butter is heated to make caramel. A layer of bananas is placed on top. Then a chocolate cake tops the banana-caramel mixture. I thought there was a bit too much caramel, making the cake a bit too sweet. Next time, I would cut the caramel by 25%.

After baking, let it sit for 5 minutes and then flip onto your serving tray. Voila!

I want to try David Lebovitz's Banana-Chocolate Chip Upside Down Cake next!

Chocolate-Caramel-Banana Upside-Down Cake
Click here for printable recipe
Adapted from Cake Keeper Cakes by Lauren Chattman (2009), page 58. Buy it here or see if your library has it here.

Topping:
1 stick butter
3/4 c light brown sugar
3 ripe bananas, cut into 1/4-inch slices
(I thought the caramel was a little too much. I would use 3/4 stick butter, 1/2 c brown sugar next time)

Cake:
3/4 c plus 2 T unbleached all-purpose flour (I used King Arthur flour)
6 T (1/4 c plus 2T) unsweetened Dutch process cocoa powder
3/4 t baking soda
1/4 t salt
6 T (3/4 stick) unsalted butter, softened
1 c granulated sugar
2 large eggs (room temp)
2 t vanilla
2/3 c buttermilk

1. Preheat oven to 350 degrees. Use a 9" x 2" cake pan.
2. Topping: Heat butter over medium heat until melted and foamy. Whisk in brown sugar, turn heat to low and cook, whisking constantly, for two minutes or until the mixture is thick. Spread on the bottom of the 9" cake pan.
3. Arrange the bananas in a circle on top of the sugar mixture. Set aside.
4. Sift together flour, cocoa, soda and salt.
5. Cream together butter and sugar until fluffy (I used my KitchenAid mixer on medium for 3 minutes). Scrape down sides of bowl.
6. Add eggs one at a time, mixing well between each addition.
7. Stir in vanilla.
8. On low speed, alternate adding the flour mixture and buttermilk (3 flour and 2 milk additions).
9. Scrape down the sides and then beat batter on high for 30 seconds.
10. Pour batter over the bananas and smooth out.
11. Bake for 40-45 minutes, until a toothpick comes out clean. Let sit on wire rack for 5 minutes. Then carefully invert onto your serving tray. Let sit at least 20 minutes before diving in. The author says it keeps for 2 days in a cake keeper at room temp.

Gingerbread Apple Upside-Down Cake

Gingerbread Apple Upside-Down Cake

The other day I asked my friend what food should I wave in front of her in case she falls into a coma. You know, just regular lunch time conversation. Hey, come on, it can happen...look at soap operas!

She instructed me to wave little squares of Scharffen Berger chocolate in front of her.

Dear friends, please take note. Please present the following to me should I have a medical emergency (Treats listed in no particular order):

a. Fresh lemon tartlets
b. Mochi (especially kinako and pink with white beans)
c. Wasabi mashed potato salad from Delica in San Francisco (I also think the powerful smell of wasabi might help wake me too)
d. Carnitas burritos. Hello, wouldn't you wake up for this?
e. Pumpkin bread
f. Kettle Corn (only made a Farmer's Market, not from the store. Dude, I'm in a coma and only want the best :)
g. This Gingerbread Apple-Upside Cake

Nancy of The Dogs Eat the Crumbs mentioned this cake to me and she had me at Ginger. I'm all about the Ginger. And Apples. And Cakes without Frosting. And Cakes that are upside down.

I found that Smitten Kitchen adapted the recipe. She cut the molasses and added honey in the cake, and caramelized the sugar for the topping. I just cut the molasses some, but followed her technique for the topping. That change added a really nice caramel flavor to the apples.

After pouring the brown sugar/butter topping on the bottom of the pan, Fuji apples were placed on top.

This has a LOT of batter. The recipe calls for a 10" pan. I baked it in a 9 x 3 inch pan, and I think it would go way up to the top (if not overflow) a 9 x 2 inch pan. So, if you don't have the recommended 10" pan and use a 9 x 2, I wouldn't add all the batter (make a little mini cake to go along with this cake!)

I actually made it twice. The first time I put it into a 10" cast iron skillet, added all the batter and it way, way overflowed. Luckily I had some foil under the skillet!

Because I was using a 9" pan, I had to bake it a lot longer than the recipe...65 minutes.

This cake is delicious! It takes like fall on a plate. I loved the gingerbread cake so much I could just eat that without the apples...but that would be silly because the apples rock it too.

Recipe:
My adaptation - click here for printable recipe
Gingerbread Apple Upside-Down Cake
Adapted from Karen Bates at the Philo Apple Farm via the New York Times (published: October 27, 2009) and Adapted from Smitten Kitchen's Gingerbread Apple Upside-Down Cake (blog post: Monday, November 23, 2009)

Topping
2 tablespoons butter, plus extra for greasing pan (This is different than NY Times and Smitten Kitchen's versions)
1/2 cup dark brown sugar
Pinch of salt
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges

Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature
1/2 cup sugar
1 large egg
2/3 cup molasses (This is less than NY Times version)
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon

Note: This has a LOT of batter. The recipe calls for a 10" pan. I baked it in a 9 x 3 inch pan, and I think it would go way up to the top (and might overflow) a 9 x 2 inch pan. So, if you don't have the recommended 10" pan and use a 9 x 2, I wouldn't add all the batter (make a little mini cake to go along with this cake!)

Make the topping: Preheat the oven to 325°F. Grease a 10-inch cake pan (I used a 9" x 3 cake pan). Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring until thick. I forgot to add the salt but Smitten Kitchen says to swirl it in. The New York Times recipe doesn't caramelize the sugar and butter in a pot; I really liked the nice caramel flavor. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel.

Make the batter: Using a mixer with paddle attachment, beat 1/2 cup (1 stick) butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.

In a bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.

Pour the batter into the pan. New York Times says to bake for 45 to 50 minutes (in a 10" pan) or until a wooden tester inserted into the center of the cake comes out clean. (It took me 65 minutes in a 9 x 3" pan.) Let cool on a rack for 10 to 15 minutes, then turn out onto a platter.

NY Times suggests serving warm or cool with very softly whipped cream. (I didn't top it with anything...and it was still delicious!!!)

You may be interested in:
Smitten Kitchen's recipe (adapted from NY Times)
New York Times recipe ("Ginger-Apple Upside-Down Cake" Adapted from Karen Bates at the Philo Apple Farm, Published: October 27, 2009)

Los Angeles Times Upside-Down Meyer Lemon Cake

Meyer Lemon Upside-Down Cake

The Los Angeles Times Food Section is opening its vault and has the Top 10 recipes of the past 25 years on the website. See the listing here. Earlier, I made the Cafe Beaujolais' Buttermilk-Cinnamon Coffeecake from 1985.

And the LA Times Food Section will be moving to Thursday (from Wednesday). This will be tough! The Wednesday Food Section is such a "hump day" treat...oh well, it used to be on Thursday and it's going back. I know the Los Angeles Times staff has taken a beating in this economic climate...I can't imagine life without the LA Times, especially the Food Section. I've been reading the paper forever...and will run out to the driveway on Thursdays now to grab the Food Section. Thanks LA Times Food Section and @latimesfood for all the great recipes and articles!

My dad has a lovely Meyer Lemon tree. It's old, short and stout. Hum, that kinda sounds like my dad too. :) Anyway, when I saw the Upside-Down Lemon Cake on the LA Times website, I knew I had to use my dad's Meyer lemons.

I just bought a new cast iron pan for the TWD Tarte Tatin, and was happy to use it again! A layer of brown sugar and butter is topped with the lemon slices. Then a cake batter is cooked on top.

Although difficult to cut because of the rind (make sure you use a sharp knife), this was a fan favorite at the library. Give it a try and let me know how you like it!

Check out the other LA Times favorites over the years here: Opening the vault: 25 years of our best recipes. This recipe was part of: Top 10 recipes of 2007

Recipe:
Lemon Upside-Down Cake
From Los Angeles Times test kitchen director Donna Deane. Published March 14, 2007.

From the article (Hello, I'm a librarian and had to get the citation :)
Blingtime for lemons; Let this season's precious fewer fruits sparkle and shine in desserts that make the most of every sweet-tart bit of golden citrus. Susan LaTempa, Donna Deane. Los Angeles Times. Los Angeles, Calif.: Mar 14, 2007. pg. F.3

Lemon Upside-Down Cake
Printable recipe here or on Los Angeles Times

4 small lemons (about 4 ounces each) - I used Meyer lemons
One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided
3/4 cup packed light brown sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 vanilla bean, split - I used 1 tablespoon of vanilla paste instead
3/4 cup sugar
2 eggs
1/2 cup milk

1. Preheat oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.

2. Cut 3 of the lemons into one-eighth inch thick slices. (I ended up using 4 smaller Meyer lemons) Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.

3. Heat 4 tablespoons (1/2 stick) of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.

4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. (I used 1 Tablespoon of vanilla paste). Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.

5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.

6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife. (It is difficult to cut so make sure your knife is sharp to get through the rind).

Mark Bittman's Apple Upside-Down Cake

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

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.

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.

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.

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... :)

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!

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!

Recipe:
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

Fresh Cherry Upside-Down Cake

I missed a week of the Farmer's Market and was stuck buying produce at the local supermarket. And that is a crime during the summer. I picked up a $6 bag of cherries...and they sucked compared to what I can get at the Farmer's Market. Sad. So, I baked with them!

Here is a fresh cherry upside-down cake from Bon Appetit. Find the recipe here on Epicurious.

Placing these cherries (cut side down) on the bottom of the pan was probably the most time consuming part of the cake. Luckily, Racheal and Lee just sent me an awesome cherry pitter!!! Thank you Racheal & Lee! You saved me a zillion hours of work!

The bottom (later the top) layer of the cake is a combo of butter and brown sugar with cherries on top. I think there is too much brown sugar (3/4 cup), but my co-workers liked the big o' layer. You melt the butter in the pan over low heat on the stove (see left photo). This always makes me nervous but it worked out fine.

The recipe says to use a 9" x 2" pan, but I used my 9" x 3" pan. If you have one, please use it. The second photo is from the oven, and this cake totally rises. I think it might overflow in a 9" x 2" pan.

Make this cherry cake with your cherries...and go to your farmer's market for the best stuff! :)

Recipe: Cherry Upside-Down Cake
from Bon Appetit, June 1997