Apple Upside Down Cake and The Perfect Moment

The other day I had a perfect moment in an already pretty good day. 
You know.... one of those moments when you realize that everything is GOOD. Despite what you hear, it can be good. Things are fine, peaceful, calm and happy. When you are suddenly thankful for the moment. For the small things that make life worthwhile. When everything somehow comes together to create that moment of perfection.

I was making this cake.  The rest of the perfect day post is at my other blog Dust Bunnies of the Mind.

Here is the recipe.  It turned out fabulous!!!   My husband is already requesting a repeat performance.

Apple Upside Down Cake

• 8 tbsp butter softened (really soft)
• 1 1/4 cups sugar
• 4 large Golden Delicious apples
• 3/4 cup flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup cornmeal (Martha White is the best brand!)
• 1/2 cup boiling water
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cup milk
• 9 inch cake pan or spring form pan
• parchment paper or waxed paper

Grease the sides of the cake pan.   Cut a 10 inch circle from the paper.  This will allow the paper to go up the sides of the pan and cling.  Fit the paper into the pan and butter or grease the paper.

Peel and core the apples and cut into thick wedges (about 1/2 inch in width).

Combine the flour, salt and baking powder in a small bowl.   Put the cornmeal in a larger bowl, that you will be mixing the batter in.

Beat the eggs and vanilla together in another small bowl and set the 1/3 cup of milk on the counter to get a bit war.

I know!!! Lots of bowls and stuff to clean up later.  BUT. I  find that having everything pre measured and ready to go saves time and makes easier to do a new recipe.  I don't have to keep referring back to the instructions as often or make a mistake in measuring.  In addition having all the ingredients (eggs and milk) at room temperature when baking seems to make the cake or bread rise better.

Melt 2 tbsp of the butter in a frying pan on medium heat.  Add 1/2 cup of sugar and stir for a few minutes. (Don't let it become caramel!!! Otherwise you will end up with candy when you put in the cooler apples. I found this out the hard way. ) Add the apples and toss in the butter sugar mixture and cover. Let cook on low heat for 5 mintues or so, stirring occasionally.  Remove the lid and gently stir and cook the apples for 5 to 8 minutes more letting the sugar syrup begin to thicken.   Cool slightly and place the apples and syrup in the lined cake pan, arranging them neatly.

Pre heat the oven to 350

Pour the boiling water over the cornmeal and quickly stir and add the butter while the mixture is still hot.  Beat until well blended.  Add the eggs and beat again.  Stir in the flour alternating with the milk and beat well after each addition to make a smooth batter.

Pour over the apples .   Bake for 40 minutes or until a tester in the middle of the cake is clean.   Cool on a rack for 5 minutes.  Run a knife around the edge of the cake. I invert onto a plate and carefully remove the parchment.

NOTES: 

Because I used apples from our own orchard, they were small.  Instead of taking time to try to quarter the peeled apples, I just stand them on end and slice them vertically near the core ending up with 4 pieces and a square core left over.  SO much easier.

The first attempt at the caramel turned into chunks of apple flavored candy and didn't coat the apples as the original recipe suggested.  Ah well.   The candy tastes pretty good and I made apple sauce with those apples.

I like a spring form pan instead of a cake pan.

It may take longer than 40 minutes in your oven depending on how your temperature is calibrated.  I know my stove and set the temperature to 375 for 45 minutes.  Just keep testing  :-)

MARTHA WHITE yellow cornmeal is the best for baking.  It is finely ground and makes the most fluffy.....not gritty.....cakes and corn bread.   I buy several bags at a time and keep them in the freezer.   A must for cornmeal, or polenta to keep the bugs at bay.      I also keep my flour, nuts, semolina and oatmeal in sealed packages in the freezer for the very same reason.

Lazy Day Oatmeal Cake

I've had this recipe for at least 30 years and have no idea where it came from but I can tell you it is easy easy to make. Always turns out great and is a bit hit at pot lucks.

Lazy Day Oatmeal Cake

1 cup rolled oats (NOT quick cooking oats)
1 1/4 cups water
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 whole eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp baking soda

TOPPING:
6 Tbs butter
2 Tbs milk
3/4 cup brown sugar
1 cup shredded coconut meat
1 cup chopped walnuts

Bring water to a boil and add oats. Let stand for 20 minutes. Meanwhile cream eggs, butter and sugar. Sift together the dry ingredients and add to the creamed mixtures. Stir in the oats. Bake in a greased sheet cake pan at 350 for 35 minutes. Let the cake cool just a bit before putting on the topping.

Topping: Mix the 6 tbsp butter and 2 tbsp milk in a sauce pan. Heat until warm. Add the brown sugar and heat until boiling, stirring constantly. Add the chopped nuts and coconut. Spread on the still warm cake.

Pot Luck Worry? Ricotta Pineapple Pie. No Problem

It's a pot luck for the holiday and YOU have been asked to bring a dessert. Panic!!!

Don't like to bake? Can't make pie crust. Don't have much time? No problem. Here is a dessert that is a snap to make and is impressive. No need to tell everyone how easy it is......just bask in the praise that will be heaped upon you.

After watching the Soprano's on television for a while and watching them shovel food into their faces after they had committed some horrible crime or two.... I discovered that there was an actual cookbook The Soprano's Family Cookbook. Carmella Soprano's solution to everything was food: either some nice manicotti or a ricotta pie.


Ricotta Pineapple Pie

1 tbsp butter softened
1/4 cup graham cracker crumbs
1/2 cup sugar
2 tbsp cornstarch
15 oz ricotta cheese
2 large eggs
1/2 cup heavy whipping cream
1 tsp lemon zest
1 tsp vanilla

20 oz crushed pineapple
1/4 cup sugar
1 tbsp cornstarch
2 tsp lemon juice

Preheat oven to 350. Spread the butter on the bottom and sides of a 9 inch pie pan or springform pan. Add the crumbs, turning the pan to coat the bottom and sides. (note: I usually use 1 to 2 tbsp butter. Spread it thick and pat in lightly the graham craker crumbs)

In a large bowl stir together the sugar and cornstarch. Ad the ricotta, eggs, cream, lemon zest and vanilla and beat until smooth.

Bake for 50 minutes, or until the pie is set around the edges but the center is stll slightly soft. Cool on a wire rack to room temperture.

TOPPING: Drain the pineapple, reserving 1/2 cup of the juice. In a medium saucepan, stor together the sugar and cornsatrch. Stir in the 1/2 cup of pineaple juice and lemon juice. Cook, stiring constantly, until thickened... about 1 min. Add the pineapple. Remove from the heat and let cool until just warm. Spread the topping over the pie. Cover and chill for at least one hour before serving.

TIPS: Use whole milk ricottoa cheese that has been aged a bit in the refrigerator. I let it age until after the experation date, which is usually just a suggestion anyway. The skim type of cheese will make a pie with a grainy texture. If you have a diabetic in the family, you can use Splenda in place of sugar in this recipe and it won't have any affect on the pie.

The texture of this pie is even better if refrigerated overnight, without the topping if you can. I found that the ripened pie is smoother and the topping tends to 'weep' a bit if you refrigerate for too long.

A few thinly sliced strawberries strategically placed on the pie as decoration makes a lovely presentation.

Rhubarb Pie and Michelle Obama

According to Michelle Obama some one is going to have to give up a piece of their pie so others can have more. Sounds like communism to me. I have earned my "pie" by hard work and getting an education. I suggest that since Michelle wants everyone to have pie, that people learn to make their own pies and NOT rely on stealing mine.

If people want pies. It takes a lot of practice to make a good pie crust. Lard is the best fat to use even if it is politically incorrect. Another tip for good pie crust is to keep the fat (butter, lard, shortening) cold. Use cold water and work the crust as

To that end: because I am always helpful and because it is strawberry season

Strawberry Rhubarb Crumble Pie

1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter

In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.

For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

Mmmmmmm Pie.