How do you like them apples?
A Pinch of Salt
By Donna Marie Riani
This is the time of year when we stock up on all the warming spices we associate with fall, like cardamom, cinnamon, ginger, cloves, nutmeg and allspice. These spices are present in the candles we light, the coffees we drink and the desserts we eat. We have officially entered pumpkin spice season and, though I understand the obsession, I’m puzzled why people aren’t apple spice obsessed as well. It’s this time of year that I fall in love with apples all over again.
Apples grow in all parts of Oregon but are especially abundant in the Willamette Valley and the Columbia River Gorge. If you want to experience fall in all its colorful and delicious glory, I highly recommend the lovely 35-mile, self-guided Hood River Fruit Loop tour, filled with farms, vineyards and orchards.
If you do visit an orchard and find yourself with an abundance of apples, the good news is that they can be stored for months in a cold humid environment. I realize most of us don’t have food cellars like our ancestors did, so the crisper drawers in your fridge are the next best thing.
Many different varieties of apples are grown in Oregon. The most popular ones are Fuji, Braeburn, Gala, Granny Smith and Honeycrisp. My favorite is Granny Smith for the contrast of sweet and tart. If you are looking for a sweet apple to eat, Fuji is said to be the sweetest. If you love a super crunchy apple, Honeycrisp is the way to go. When it comes to cooking and baking there is an apple for every job. Do you want them to hold their shape for pies, tarts or pastries? Go with Granny Smith or Honeycrisp. Do you want them to break down for a sauce? Then you would use Fujis.
Apple Spice Upside Down Cake is my favorite autumnal recipe. It’s got it all: fall spices, caramelized apples and tender cake. The key to the topping is slicing the apples thinly. The cake only bakes for about 35 minutes, so if your pieces are too thick they won’t have enough time in the oven to soften. As an added bonus, your home will smell incredible after baking this. It’s aromatherapy and dessert in one!
Donna Marie Riani is a culinary enthusiast based in Lincoln City offering personal chef services, hands-on classes and demo classes. Contact her at donnariani@hotmail.com
Apple Spice Upside Down Cake
Topping
1/4 cup unsalted butter, melted
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1 large apple peeled, cored, and thinly sliced, about 1/8 inch
Cake
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
1/2 cup butter, softened
2/3 cup white sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup sour cream
Preheat the oven to 350 degrees. Spray a nine-inch cake pan well with cooking spray. If you have parchment paper, use that also. Cut it to fit the bottom of the cake pan. Set the pan aside.
To make the topping
Combine the melted butter, brown sugar, and ground cinnamon in a mixing bowl and stir until fully combined. Pour the mixture into the prepared cake pan and evenly spread it on the bottom.
Arrange the apple slices in an even layer on top and set aside. You can be as artistic as you like with this step just make sure the apples are evenly distributed.
To make the cake
In a medium mixing bowl, sift together the flour, baking powder, salt, and spices. Set aside.
In a separate mixing bowl, beat the butter and sugar with an electric mixer for three minutes or until light and fluffy. Add the eggs one at a time, mixing well after each one, then mix in the vanilla extract.
In a bowl, whisk together the milk and sour cream. On low speed, add one third of the dry ingredients to the wet, then add half of the milk mixture. Repeat till all ingredients are combined. Mix in each addition until just combined. Do not over mix.
Spoon the batter into the cake pan on top of the sliced apples. Spread it evenly.
Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes in the pan, then flip the cake out of the pan and on to a wire rack to cool. Serve the cake warm with a scoop of ice cream.