Per usual, I make or find a recipe that seems intriguing and then I can’t jump off its horse until I’ve killed the ingredient or theme. This weeks issue…APPLES. As the summer season starts to ripen, the produce isles are glowing with amazing, bright, and fresh color. Although I’m still on the butt-loss program to no avail, I’ve been trying to still make things with the least amount of fat and calories as possible. So to make myself feel better, and to start using all that pretty produce, it’s been apple week.
Confession TIME: I really don’t like Granny Smiths. I never have. It’s always been my Dad’s go-to apple, but never mine. Just too bitter for my tastebuds, so I really had to suck it up at the store because nearly every apple recipe I scrounged for called for these green devils. FINE, I’ll do it. Thank goodness baking them takes out the bite that gives me ‘bitter beer face’.
I was blog surfing last night and came across a few variations of this Apple Cake. From what I could tell it seems like at one point there was an original one from Martha Stewart, and it has been primped, prodded, and accommodated to each individual kitchen since then.
Don’t be afraid by the long recipe list. In reality it took me longer to slice the apple then to mix all the ingredients together and put them in the pan. Confession part two….I totally duped on this recipe by not reading the directions closer, and put the apples on the bottom of the pan instead of placing them on the top. So really this became my apple upside down cake! I’ll have to try it the other way next time and see what it doe to the apple. When I pulled it out, I flipped it over and the apples looked a little mooshy, so I put it on pan then broiled it for a couple minutes and crisped them up. Seemed to work (shrugs shoulders). Sometimes mistakes turn into the best new accidental ideas!
Here’s the original recipe, but I’ll include here what I did with my measurements and steps as well. I brought this for a work food day, but to be honest, I hid it a bit in hopes of it all not being taken, I was able to save some and put a big whole piece into my yogurt and it was great mixed!
Apple Almond Cinnamon Cake
1 tablespoon of lemon juice 1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1 vanilla or honey oat Chobani yogurt
1/4 cup butter, melted
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 Granny Smiths thinly sliced and peeled
handful of almonds to sprinkle over the apples
Place parchment paper along the bottom of a 9inch springform pan then spray it with non stick spray. Arrange the sliced apples along the bottom, then sprinkle the almonds over the top. Use your cinnamon/sugar shaker and shake the crap out of it until desired. (I did this at the end too after I flipped and baked it again)
Mix the dry and liquid ingredient in separate bowls. Whisk each well then combine them together with a spatula. (the batter will be really thick) Spread over the top of the apple slices and bake for 40-45 minutes at 350.
Take out of the oven and flip the cake over on a oven safe pan, sprinkle additional almonds and a tablespoon of brown sugar over the top. Broil for 5 minutes or until the top is crisp but not burned … you’ll need to watch it, every oven is different.