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Monique  Send Monique a private message!




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Posted on Saturday, January 21, 2006 - 09:45 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

This is soo good..Not Weight Watcher's..but so good..




Fresh Apple Upside-Down Cake
Prep: 20 min., Cook: 7 min., Bake: 30 min., Cool: 5 min. Tart apples that hold their shape when cooked, such as Granny Smith, are best for this recipe. A small paring knife makes quick work of peeling the fruit.

3/4 cup butter, softened and divided
2 cups sugar, divided
3 large Granny Smith apples, peeled and cut into 1/2-inch-thick slices
1 cup toasted chopped pecans, divided
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup milk

Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium-high heat; add 1 cup sugar, and cook, stirring often, 2 minutes or until sugar is melted and begins to turn golden. Add apple slices, and cook, stirring often, 5 minutes or until apples have softened slightly and juices are thickened and syrupy. Remove skillet from heat, and sprinkle apple mixture with 1/2 cup pecans. Set aside.
Beat remaining 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and cinnamon; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in remaining 1/2 cup pecans. Spoon batter evenly over apple mixture in skillet.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 5 minutes; invert onto serving plate.

Yield: Makes 8 servings

Southern Living, OCTOBER 2005
From Riverrat.

I will make and make again..a keeper.

Monique Quebec Zone 5
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Plantynut  Send Plantynut a private message!




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Posted on Saturday, January 21, 2006 - 09:53 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Add a scoop of really good chocolate ice cream and now we're talking YUM!I hope your family appreciates how lucky they are.
Arlene

Plantynut - New York, Zone "7"
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Monique  Send Monique a private message!




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Posted on Saturday, January 21, 2006 - 09:58 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post



A..I enjoy this..it's not a big deal..you're sweet..
Yes ..Ice cream..I agree!! And a dusting of icing sugar for the pretty factor..it was too warm at this point:)

Monique Quebec Zone 5
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Lulubelle  Send Lulubelle a private message!




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Posted on Sunday, January 22, 2006 - 01:18 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I can smell it all the way down here on Bugle Call Road!!!!!!!!!!!!!!! Delicious!

Lulubelle - Quebec, Zone "5"
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Posted on Sunday, January 22, 2006 - 02:04 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oooooo! Apples, pecans - yum!

SusanQ - Zone 4b-5b Wisconsin
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Posted on Sunday, January 22, 2006 - 03:31 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Susanq wrote on Saturday, January 21, 2006 - 11:16 pm:

Oooooo! Apples, pecans - yum!



... and sugar.

No problem getting this past the pearly gates.

Anne, Washington State, Zone 5
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Ingwe4  Send Ingwe4 a private message!




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Posted on Sunday, January 22, 2006 - 05:37 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Vanilla sauce for me thank you!
One cup is 2,5 deciliter or?
All-purpose flour? Hum, do we have that here in Sweden? Have copied it all inclusive the photo......

Ingmarie Sweden Zone 1 USD zone 6
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Greg  Send Greg a private message!




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Posted on Sunday, January 22, 2006 - 08:48 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

All-purpose flour is white flour made from a combination of different wheats to have a gluten content (10-11%) intermediate between high-gluten bread flour (12-14%) and low-gluten pastry flour (8%), so that it can make fair to middlin' sandwich bread and ok pastries.

I have searched for a European equivalent of all-purpose flour and the only thing I come up with is what might be called "plain flour" or "cream flour".

American: --- European equivalent:

flour or all-purpose flour --- plain flour or cream flour
bread flour --- strong white flour
whole wheat flour --- whole meal flour
pastry or cake flour --- cream flour

1 cup = 236.59 mL

Now I should close this forum before I salivate too much over that delicious cake!

Greg - ND, Zone "4"
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Ingwe4  Send Ingwe4 a private message!




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Posted on Monday, January 23, 2006 - 10:57 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Hi Greg! Thank you for your kind information! I have searched too and looked at my sack of flour. It is for baking white bread and cakes so I think it's okay.
Now I'm only going to find mirin too......
Another GardenBuddy mailed me and said your shrimp recipe was just delicious!!!!

Ingmarie Sweden Zone 1 USD zone 6
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Monique  Send Monique a private message!




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Posted on Monday, January 23, 2006 - 11:30 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Thanks Greg.. Ingmarie..jacques always has to do conversions for me..I have a few lovely european recipes.. and is gracious enough to tell me right away..
But you can always refer to sites like this:


http://www.gourmetsleuth.com/gram_calc.htm


http://www.onlineconversion.com/cooking_volume.htm


There are many..

I also like to add a touch of cardamon to my apple recipes..do you?

Monique Quebec Zone 5
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Posted on Monday, January 23, 2006 - 12:49 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Cardamom is my favorite spice. I LOVE IT in just about anything sweet. Also, with creamy desserts. Crème brulè with cardamom is out of this world.

Greg - ND, Zone "4"
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Monique  Send Monique a private message!




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Posted on Monday, January 23, 2006 - 01:16 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

After I wrote it I knew..MOM!!!

I want to make a CB..one day..they're so simply pretty:)

Monique Quebec Zone 5
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Posted on Monday, January 23, 2006 - 02:14 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

ahh another beautiful moment ala monique... everyday is special in your kitchen.

Blue_moon - ca, Zone "9"
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Posted on Tuesday, January 24, 2006 - 01:50 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I'm too hungry to be looking at this right now...
I will be making this one for sure.

Missgarden - Ontario, Zone "5b"
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Pussywillow  Send Pussywillow a private message!


Posted on Tuesday, January 24, 2006 - 09:27 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oh my, My husband would totally love this. He doesn't like pineapple upside down cake, but he will diffently enjoy this; along with a big scoop of vanilla ice cream drizzled with caramel sauce.
Thanks for posting the recipe Monique :)

Pussywillow - Somewhere/No where USA, Zone "7B/8"

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