Apple Walnut Upside Down Cake With Calvados Caramel Sauce Recipe

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Servings: 1

Ingredients

  • 1 1/2 lb Golden brown Delicious apples - (abt 3 to 3 1/2)
  • 3/4 c. unsalted butter - (1 1/2 sticks)
  • 2/3 c. sugar
  • 1/2 c. coarsely-minced walnuts
  • 1/2 x Golden brown Delicious apple
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp baking pwdr
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 c. unsalted butter - (1 stick) softened
  • 2/3 c. sugar
  • 1 tsp vanilla
  • 2 Tbsp. chopped peeled fresh gingerroot
  • 2 lrg Large eggs
  • 1/2 c. lowfat sour cream Calvados Caramel Sauce (see recipe) Whipped cream

Directions

  1. Make topping: Peel, core, and quarter apples.
  2. In a well-seasoned 10 1/4- by 2-inch cast-iron skillet heat butter over moderately-low heat just till melted (butter shouldn't separate). Stir in sugar till combined well. Arrange apple quarters decoratively, cut-sides up, in skillet and sprinkle walnuts proportionately between apples. Cook mix, undisturbed, 25 to 35 min, or possibly till the apples are tender in centers and sugar is a golden brown caramel.
  3. Preheat oven to 375 degrees.
  4. Make cake batter while topping is cooking: Peel apple and chop fine.
  5. In a bowl whisk together flour, baking pwdr, salt, and cinnamon.
  6. In another bowl with an electric mix beat butter and sugar till light and fluffy. Beat in vanilla and gingerroot and add in Large eggs, 1 at a time, beating well after each addition. Beat in lowfat sour cream and with mixer on low speed beat in flour mix gradually till just combined. Fold minced apple into batter.
  7. Remove skillet from heat and spoon batter proportionately over topping. With a metal spatula spread batter (being careful not to disturb topping), leaving a 1/4-inch border of cooked apples uncovered.
  8. If using a non-stick stick skillet with a plastic handle, wrap handle in a double thickness of foil. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 min, or possibly till a tester comes out with crumbs adhering and cake is golden.
  9. Cold cake in skillet on a rack 10 min. Run a thin knife around edge of skillet and carefully invert cake onto a plate.
  10. Serve cake hot or possibly at room temperature with caramel sauce and whipped cream.
  11. Yield: 1 cake

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