Fresh Apple Cake

You must make this cake.  Even if you don't really enjoy apple cake or coconut.  This cake is the bomb.  I know it's spring, and I should be posting something with strawberries or freshly snapped peas, but I just couldn't wait until fall to share this treasure with you. 

It begins with a pretty darned good cake, moist and sweet with bits of coconut and pecans.  Then it adds an extra step.  When the cake comes out of the oven, you pour over a mixture of butter, buttermilk, whole cane sugar, and vanilla and let it soak in.  The result?  A caramel-like buttery outside everyone will fight for.

My friend Anna served this for dessert last week while we were visiting in Monterey.  After the first bite, I practically begged her for the recipe.   I thought it surely contained white flour and white sugar, but she assured me she'd made it with all the "good stuff."  It's meant to be served at breakfast, but I think it's well suited for dessert.  You'll thank me when you try it.

Fresh Apple Cake
Keep in mind - you need to pour the sauce over the cake as soon as it comes out of the oven.  I haven't come up with a "soaked" version of this yet, but I will make sure and post it as soon as I do.
Adapted very loosely from Paula Deen
Serves 16-20

2 cups organic whole cane sugar or sucanat (to read more about this sugar click here)
3  large eggs
1 1/2 cups coconut oil
1/4 cup orange juice
3 cups whole wheat pastry flour (freshly ground preferred)
1 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
3 cups grated fuji apples (I left the skins on)
1 cup shredded unsweetened coconut
1 cup chopped pecans (optional)

Sauce:
1/2 cup unsalted butter
1 cup organic whole cane sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325°F and adjust rack to middle position.  Stir together whole cane sugar, eggs, oil, orange juice, whole wheat flour, baking soda, salt, cinnamon and vanilla in a large bowl.  Fold in apples, coconut and pecans (if using). 

Pour the batter into a buttered bundt pan.  Bake for 1 1/2 hours until cake tester comes out clean.

Sauce:  Put butter, whole cane sugar, buttermilk, and baking soda in a medium pan over medium heat.  Bring to a boil and boil for 1 minute.  As soon as the cake comes out of the oven, pour butter mixture over hot cake. Let the cake stand for 1 hour and then turn it out onto a cake stand.  Serve warm or at room temperature.

Upside-Down Caramel Apple Cake

This past week has been full of changes. My kids started at a new school, my husband started a new job, we are in a new house, and I am now trying to get into a new routine. My in-laws come out to help us for every move and it is a huge blessing. The last few days they organized our garage, hung curtains and shelving, and got us all ready to go in our new home. This is our third time moving somewhere new in December. The bright side is starting fresh somewhere for the New Year.

I've shared with you my love for caramel and apples, and when I saw this recipe in Southern Living I immediately went into my kitchen and started baking (even though the house wasn't unpacked yet). The first cake totally flopped and it led me to discover that the oven in this house is very weak and a bit temperamental. The cake barely rose and after it cooled and I turned it over most of the cake stuck to the pan. Disappointed, I washed everything and tried again the next afternoon. The second time it turned out beautifully and after I took pictures I called friends on the street to come over for an afternoon snack.

This cake is great dessert, snack or a decadent breakfast. The sugar topping might stick a little to the pan, but you can spoon it out spread it on top. It's one of those cakes that doesn't need to look perfect, in fact, I think the more home-baked it looks, the better. I provided a soaked option for those of you who would like to use that method.

Upside-Down Caramel Apple Cake
Adapted from Southern Living January 2010
Serves 10

1/2 cup chopped pecans (dehydrated)
2 large granny smith apples, peeled and cut into 1/4-inch thick slices
1 tablespoon lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 cup unsalted butter, softened and divided
2 teaspoons brandy
1 1/2 cups organic whole cane sugar or sucanat (dehydrated cane juice), divided
4 tablespoons maple syrup, divided
2 large eggs, separated
3/4 cup whole milk
1/2 cup sour cream or cream fraiche
2 cups whole wheat pastry flour, freshly ground preferred
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon nutmeg

1.  Preheat oven to 375 degrees. In a large bowl, toss apple slices with lemon juice, zest, vanilla, and 1/2 teaspoon cinnamon. Melt 1/4 cup butter in 12-inch skillet over low heat.  Remove from heat and add brandy and swirl to combine. In a small bowl combine 1 cup organic whole cane sugar and 2 tablespoons maple syrup until sugar is moist. Sprinkle moistened whole cane sugar over butter and brandy on bottom of skillet.  Sprinkle pecans over sugar mixture. Arrange apples in 2 concentric circles over pecans.

2.  Beat 1/2 cup whole cane sugar and 1/4 cup butter with a mixer until blended. Add egg yolks one at a time. Add milk, sour cream and 1 teaspoon vanilla. Beat just until blended. 

3.  In a large bowl, whisk together flour, baking powder, baking soda, nutmeg and remaining 1/4 teaspoon cinnamon. Add flour mixture to butter mixture with mixer on low. Mix until just blended. 

4.  Beat egg whites and remaining 2 tablespoons maple syrup until stiff peaks form. Carefully fold egg whites into batter. Pour batter over apples in skillet. Bake for 50-55 minutes or until cake tester inserted halfway into center of cake comes out clean. Cool cake in skillet on a wire rack for 10 minutes. Run a knife around the edges of the cake to loosen and then invert onto a serving platter. 

Soaked Method: Combine flour, milk and sour cream until blended. Cover and leave at room temperature overnight.  Follow instructions above until step 3. Add baking powder, baking soda, nutmeg and cinnamon to soaked mixture and stir until fully combined. Slowly add the soaked mixture to the butter-sugar mixture in step 3 with mixer on low. Continue with recipe above.

Recipes

Main Dish:

Gnocchi with Wild Mushroom Ragu
Bacon Wrapped Meat Loaf
Cheesy Beef and Pasta
Double Stuffed Portabella Mushroom Sandwich
Chicken Tenders
Spicy Pecan-Crusted Chicken
Spaghetti with Tuna and Lemon
Grand Isle Shrimp
Southwestern Grilled Chicken
Chicken Stir-fry with Garlic Sauce
Loaded Baked Potato Soup
Tortilla Soup
Meat Loaf
Whole Wheat Pasta with Butter and Cheese
Simple Weeknight Chili
Spinach Pockets with Marinara
Twice Baked Spinach Potatoes
Spicy Black Bean Soup
Red Pepper, Corn and Potato Soup
Creamy Chicken and Mushroom Potpie
Cream of Tomato Soup
Cauliflower Soup with Black Truffle Oil
Quick Sauteed Snapper
Lentil, Carrot and Kale Soup topped with Creme Fraiche and Dill
Grilled Hamburgers with Sour Cream and Herbs
Slow-Roasted Garlic and Lemon Chicken
Bulgur Salad with Parsley Pesto and Grilled Chicken


Sides and Salads:

Sugar Snap Pea Salad
Watermelon, Arugula and Feta Salad
Mom's Favorite Salad
Sauteed Beets
Grilled Halloumi with Oregano
Quick Sauteed Broccoli
Spinach Madeline
Carrot Souffle
Karin's Everyday Salad
Roasted Beet, Goat Cheese, and Maple Pecan Salad
Butternut Squash, Pomegranate, and Roquefort Salad
Green Bean Casserole
Sweet Potato Casserole
Strawberry Jello Pretzel Salad
Brussels Sprout and Bacon Hash
Sauteed Zucchini with Garlic and Lemon
Roasted Baby Potatoes
Mixed Green Salad
Garlic Noodles
Mexican Quinoa Salad
Avocado Salad Dressing
Cheesy Hashbrown Casserole
Sauteed Baby Artichokes with Garlic and Lemon
Roasted Parsnips
Wild Rice Thai Salad
Baked Garden Tomatoes
Potato Gnocchi Tater Tots
Mexican Quinoa Salad
Tomato and Bacon Hash
Green Beans with Garlic
Three Cheese Mini Macs


Breakfast:

Tomato and Bacon Hash
Chocolate Peanut Granola
Hashed Browns
Whole Wheat Waffles
Blueberry and Cornmeal Scones
Banana Bread
Raspberry-Coconut Smoothie
Strawberry-Raspberry Soup
Everyday Whole Wheat Bread
Gingerbread Pancakes
Tiny Pecan Muffins
Baby Butterball Chive Biscuits
Strawberry Coconut Smoothie

Green Chili and Egg Casserole
Whole Wheat Buttermilk Pancakes
Granola Bars
Chicken and Pecan Quiche


Desserts:

Strawberry Cheesecake Icebox Pie
Peanut Butter and Jelly Cookies
Butterscotch Pudding
Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
Fudgy Chocolate Tart
Vanilla Ice Cream with Strawberries and Balsamic Syrup
Creamy Mango Granita
Pineapple Creamsicle
Caramel-Apple Tartlets
Blackberries and Devonshire Cream
Butterscotch Brownies
Chocolate Pudding
Chocolate Mousse
Salted Caramel Cupcakes
Chocolate Cake with Chocolate Buttercream Frosting
Pumpkin Pie
Chocolate Caramel Bars
Milk Chocolate Pie
Almond Linzer Cookies
Cinnamon Oatmeal Chocolate Chunk Ice Cream
Orange Creamsicle Smoothie
Upside-Down Caramel Apple Cake
Gooey Butter Cake
Banana Cream Tart
Fresh Apple Cake
Lemon Meringue Pie
Kiwi Sorbet
Kamut Pound Cake with Apricot Preserves
Chocolate Pudding Cakes
Rice Pudding
Strawberry Shortcake
Mini Coffee Almond teacakes
Oatmeal Cream Pies
Plum Crisp
Homemade "Cracker Jacks"
"Little Debbie" Devil Squares
Chocolate Almond Mousse with Boozy Cherries
Milky Way Tart
Plum Crisp


Misc:

Whole Wheat Graham Crackers
Cinnamon Strudel Coffee Creamer
Chocolate Almond Coffee Creamer
Pumpkin Spice Coffee Creamer
French Vanilla Coffee Creamer
Peppermint Mocha Coffee Creamer
Homemade Kombucha
Pecan Pie Larabars
Almond Butter
Homemade Vanilla
Peppermint Mocha
Whole Wheat Tortillas
Spiced Pecans
Homemade Pickles
Raspberry-Strawberry Coolers
Almond-Poppyseed Crackers with Ricotta and Honey
Avocado Salad Dressing
Apricot Preserves