May I take a moment to say that moving is really very, very hard?
As someone who identifies most with fictionals such as Adrian Monk and Hercules Poirot, utter chaos is unsettling to say the least.
After hours of unpacking had once again seemed to show little progress and our massive framed mirror struck my head and resulted in a minor concussion, I finally climbed into bed last night and wept for the lost comforts of Norwyk Manor.
So, today, I am making a cake with you. As least, I hope you will join me.
I cannot seem to find my kitchen, yet the call to bake is fierce. My hopeful solution is that you will find the solace and joy from baking this lovely cake that I miss so much.
I have never understood the affinity for pineapple upside-down cakes. They are just too sweet for me, and I always find myself wondering why those popping red cherries have to be there.
But, an apple upside-down cake? With amaretto and a delicate, almond flour cake?
I am all over it.
Breakfast, dessert, or afternoon snack - this cake is scrumptious at any time of the day.
The combination of apples and amaretto might sound odd at first, but these two understated flavors work so beautifully together, each maintaining subtlety and presence.
Serve this cake with ice cold cider or steaming cups of coffee - the choice is all yours. Don’t you just love fall?
Apple Amaretto Upside-Down Cake
for the apples
2 medium pink lady apples, peeled, cored and sliced (about 1/4-inch in thickness)
2 tablespoons unsalted butter
1/4 cup brown sugar
1/2 cup apple cider
2 tablespoons amaretto
2 tablespoons sliced almonds
Preheat oven to 350 degrees F.
Set your cast iron skillet over medium heat and melt butter in the pan. Once the butter has melted, stir in brown sugar to form a paste. Carefully pour in amaretto and stand back; it will simmer fiercely.
Add apples to the skillet and cover with apple cider. Swirl the pan so that the cider mixes in with the brown sugar mixture and all the apples lay flat over the surface.
Increase heat to medium high and allow the syrup to simmer for 10-12 minutes; until 3/4 of the liquid has evaporated and you are left with fairly soft apples in about 1/4-inch of syrup.
Sprinkle the almonds over the top of the apples and allow to cool while you prepare the batter.
for the cake batter
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon almond extract
2 tablespoons amaretto
1 cup all-purpose flour
1/2 cup finely ground almond flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Fit your stand mixer with the paddle attachment and place butter in the work bowl. Beat on medium speed for one minute; until fluffy. Scrape down the sides of the bowl and add the sugar. Beat until light and fluffy.
With the mixer on medium speed, beat in eggs, one at a time, scraping down the sides as needed. Mix in sour cream, almond extract, and amaretto.
In a large mixing bowl, whisk together flours and leavening. With the mixer on low speed, add the flour in two additions. Beat until pale and smooth.
Use a large spoon to scoop out large portions of the batter and place over the surface of the prepared apples. Use a spatula to gently spread the batter over the pan, being careful not to leave any gaps.
Bake 30-40 minutes; until deep brown and crisp, and a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool for one hour. Then, cover the skillet with a large platter and flip upside down. The cake should fall out of the pan easily. Serve warm, or cover with plastic and store for up to two days.