Shelly's Recipe

APPLE WALNUT UPSIDE-DOWN CAKE

Category: Cakes

Topping:
1 1/2 lbs. Granny Smith apples (about 3 to 3 1/2 apples)
1/2 cup (1 stick) unsalted butter
2/3 cup sugar
1/2 cup coarsely chopped walnuts
2 tbsp apple brandy or brandy, optional

Batter:
1/2 Granny Smith apple, peeled and chopped fine
1 1/2 cup all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup (1 stick), unsalted butter, softened
2/3 cup sugar
1 tsp. vanilla extract
2 tbsp fresh ginger, grated (can sub 2 tsp. powdered)
2 large eggs
1/2 cup sour cream

Peel apples. Core and cut apples into thick slices. In a 10-inch cast iron or non-stick skillet, melt butter just until melted. Stir in sugar until beginning to dissolve. Arrange apple slices in bottom of skillet. Sprinkle walnuts in the spaces between the apples. Pour brandy over, if using. Cook apple mixture over medium-low heat without stirring or moving, for about 30 minutes. Apples should be tender and cooked through, and the sauce should be golden.

For cake batter, preheat oven to 375 degrees F, and combine flour, baking powder, cinnamon, and salt in a small mixing bowl.

In a separate large mixing bowl, combine butter and sugar. Beat with electric mixer until fluffy. Beat in vanilla and ginger. One at a time, add eggs to butter mixture. Beat well after each addition. Beat in sour cream. Slowly beat in flour mixture. Stir in chopped apple. With the skillet off the heat, pour your cake batter carefully over your apple topping. Place a jelly roll pan or baking sheet in the oven. Place skillet in oven on top of baking sheet. Bake cake 25 to 35 minutes, til golden brown. When a toothpick inserted in center comes out clean (with a few crumbs), cake is cooked. Cool cake in the skillet on wire rack for 10 minutes. Use a knife along the edge of the cake to loosen. Carefully invert onto your serving plate.