Keith and I have gone through two cakes (and I don’t mean slices) and are now cutting into our third one in just four days. I mean somebody has to try them to make sure they are good before I actually post the recipe, right? :D Since it is apple season, I wanted to make an apple dish but without using any spices as I’m not a big fan of spices in desserts. However, this also means that I would have to find another way to boost the apple flavor, and that’s how the previous post of boiled cider came to be. The intense sweet-tart boiled cider, combined with the baked apple slices provided a good dose of apple flavor in every bite. In fact, it’s so deliciously addictive, we can’t stop eating it. Help! Happy Baking! :D
Adapted from the Apple Upside-Down Breakfast Cake recipe in The Rodale Whole Foods Cookbook
½ cup boiled cider
2 Granny Smith apples, peeled and thickly sliced
1¼ cups whole wheat flour
⅓ cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 extra-large eggs
½ cup extra-light olive oil
Preheat oven to 350°F. Oil an 8-inch round cake pan and set aside until needed. In a large skillet, bring the boiled cider to a simmer over medium heat. Add the apple slices and cook, tossing occasionally, until apples are slightly tender (about 5 minutes – do not overcook as the apples will continue to cook in the oven). Set the skillet aside until apples are cool enough to handle, then remove apples (keeping the liquid in the skillet for now) and arrange in the bottom of the cake pan.
Meanwhile, in a medium bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir or whisk together the eggs, ½ cup boiled cider (leftover from the skillet – top it up with extra boiled cider if you don’t have enough), and olive oil. Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir just until the dry ingredients are moistened.
Pour the batter over the apples and shake the pan a little to even out the top.Bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Run a knife around the edge to loosen the cake and turn in out onto a cake plate. Cool completely. Enjoy!