[food] Gingerbread-apple upside-down cake
Nov. 8th, 2015 11:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettLightly adapted (and converted to sensible units) from Ginger-Apple Upside-Down Cake; brought to my attention by smitten kitchen's version.
Topping
15g butter
100g dark brown sugar
couple of tablespoons of brandy (I am eyeing up this cider brandy)
enough apples (peeled and chopped) to cover the base of your baking vessel
Cake
120g butter
100g sugar
1 egg
220ml black treacle
½ pint buttermilk (or yoghurt + water, or make your own buttermilk as explained at the bottom of this cake recipe)
300g plain flour
1 tsp baking soda
1/2 teaspoon salt
1 tsp ground ginger
1 tsp cinnamon
Method
Set your oven heating to 140°C.
For the topping. Place the butter and sugar in your baking vessel of choice (I perpetually do these as tray-bakes and don't bother turning them out) and (and this is the lazy way, not how either source recipe suggests doing it) stick it in the oven to caramelise some while you do the next steps (this is normally where I peel and chop up the apple).
When your apple's ready and the butter has thoroughly melted, remove pan from oven again. The sugar and the butter will not have congealed properly. This is where you add a couple of tablespoons of brandy, watch the resulting boil, then arrange your apple (if you're working with slices) or pack it in haphazardly (if, like me, you are working with chunks). I am contemplating adding crystallised ginger (in relatively small quantities) at this point in future.
This can now be set aside while you do the rest.
For the cake. Cream together the butter and sugar until light and fluffy. (It really does change colour if you give it long enough; thank goodness for electric mixers, say I.)
In one vessel (perhaps a mixing jug) combine the treacle, dairy, and egg. In another (perhaps a bowl) combine all the remaining dry ingredients. Alternate adding the molasses mixture and the flour mixture, beating well to incorporate after each addition.
Pour the batter into the prepared pan (it will be relatively runny), spread out a little for even coverage, and bake for ~45 minutes.
Topping
15g butter
100g dark brown sugar
couple of tablespoons of brandy (I am eyeing up this cider brandy)
enough apples (peeled and chopped) to cover the base of your baking vessel
Cake
120g butter
100g sugar
1 egg
220ml black treacle
½ pint buttermilk (or yoghurt + water, or make your own buttermilk as explained at the bottom of this cake recipe)
300g plain flour
1 tsp baking soda
1/2 teaspoon salt
1 tsp ground ginger
1 tsp cinnamon
Method
Set your oven heating to 140°C.
For the topping. Place the butter and sugar in your baking vessel of choice (I perpetually do these as tray-bakes and don't bother turning them out) and (and this is the lazy way, not how either source recipe suggests doing it) stick it in the oven to caramelise some while you do the next steps (this is normally where I peel and chop up the apple).
When your apple's ready and the butter has thoroughly melted, remove pan from oven again. The sugar and the butter will not have congealed properly. This is where you add a couple of tablespoons of brandy, watch the resulting boil, then arrange your apple (if you're working with slices) or pack it in haphazardly (if, like me, you are working with chunks). I am contemplating adding crystallised ginger (in relatively small quantities) at this point in future.
This can now be set aside while you do the rest.
For the cake. Cream together the butter and sugar until light and fluffy. (It really does change colour if you give it long enough; thank goodness for electric mixers, say I.)
In one vessel (perhaps a mixing jug) combine the treacle, dairy, and egg. In another (perhaps a bowl) combine all the remaining dry ingredients. Alternate adding the molasses mixture and the flour mixture, beating well to incorporate after each addition.
Pour the batter into the prepared pan (it will be relatively runny), spread out a little for even coverage, and bake for ~45 minutes.
(no subject)
Date: 2015-11-08 11:55 pm (UTC)(no subject)
Date: 2015-11-09 12:00 am (UTC)(Also the pickled lemon, yes yes.)
(no subject)
Date: 2015-11-14 06:33 pm (UTC)I liked your thought about putting some little bits of ginger in it as well, and bought some for that purpose ... which I then forgot. OH WELL. This clearly means I am going to have to make it again some time soon.
( and, umm. I got the mixer out to make this and realised I was possibly doing so for the first time since I moved house. In calendar days that was eleven months ago, although in days-spent-here the number is significantly smaller. But anyway, really, thank you for the inspiration.)
(no subject)
Date: 2015-11-14 06:51 pm (UTC)(no subject)
Date: 2015-11-14 07:15 pm (UTC)I am now thinking of the American Museum's Mary Washington's Gingerbread recipe, and the next version may also have sultanas in.