We went apple-picking over the weekend and came home with a peck of tasty local apples. Elwood has been making a delicious salad of grated apple and raw beet with a honey-lemon vinaigrette and toasted walnuts, and he also made an apple-fennel salad that caused me so much happiness I thought I might levitate above my chair.
Tonight Pete asked if I'd help him make an apple upside-down cake, so I went back to this recipe that I shared last year.
Our apples are very juicy. This makes sense to me, the idea that store-bought apples might have lost moisture during their time in transit and on shelves, but I didn't put it together until after the apples went into the hot spiced butter and started throwing off a bunch of liquid. Even though we cooked it down for a while, we still had more syrup than planned and a damp cake as a result. I think if I were to make that recipe again with local apples, I might toss them in a baggie of flour first, as if I were making an apple crisp.
The cake was really delicious but not beautiful, because the syrupy apples stuck to the skillet and needed to be coaxed onto the former-bottom-now-top of our cake. But you know, if you have to choose between delicious and beautiful, delicious is the one you want.
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