Recipes

Upside-Down Apple-Almond Spice Cake

by Grant W. Melton 3:00 AM, March 22, 2018

Aired March 22, 2018

Serves 6 to 8 servings
Ingredients

Cooking spray
2 eggs
1/2 cup canola oil
1 cup sugar
1 1/4 cups flour
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Freshly grated nutmeg
Salt
3 Granny Smith apples
2 tablespoons brown sugar
1 tablespoon cornstarch 

Preparation

Preheat oven to 350°F.

Line the bottom of a 9-inch cake pan with a round piece of parchment paper that covers the bottom. Spray the sides of the pan with cooking spray and set aside

In a mixing bowl, whisk together the eggs, oil and sugar until completely smooth. In another bowl, mix together flour, almond meal, baking powder, cinnamon, ginger, nutmeg and 1/2 teaspoon salt. Add the dry ingredients into the wet and fold using a spatula until completely combined. Set aside.

Using a mandoline, slice the Granny Smith apples into rings about 1/4-inch thick (no need to peel them); picking out any seeds. Place the slices into a bowl and toss them with the brown sugar, cornstarch and 1/2 teaspoon salt. Shingle the apple slices into the bottom of the pan to make one layer of apple at the bottom. Pour any remaining sugar or cornstarch from the bottom of the bowl on top of the apples then pour the cake batter to cover. Smooth with the back of a spatula.

Place the pan into the oven and bake for 35 minutes.

Cool for 15 minutes before inverting onto a plate then set aside for a few hours before slicing into it.