Tuesday, September 30, 2008

Apples, Apples and More Apples

Hello everyone and thank you so much for entering my giveaway. I decided to do this on a spur of the moment (which is me!!) when I was buying me some honey. I like to have extra for winter months when there is no markets so I buy extra. I'm already sad...4 more Saturdays!! Then what will I do? I have decided to add another Colorado goodie to the giveaway but I'm keeping it for a surprise!!
This week is the last Paris Flea Market too!! Jan told me to be sure and bring my camera and laundry baskets to this one. I can hardly wait to see what she has to show us.
Now for the Apple scones. I got the recipe here and it is the best scone recipe I've tried. It was on the 9/21 post so you have to scroll down a bit. Eileen has lots of wonderful recipes so be prepared to print out more than this one.

I received my new Cottage Living magazine and found this recipe for Caramel Apple Upside Down Olive Oil Cake and had to try it. I was very pleased. It says to serve it warm and it is best then. Leftovers are OK but it's much better the same day.

Picture is from the magazine....much prettier than mine.
I think mine looks yummy too!!
It calls for a 10" cast iron skillet and mine is 10 5/8". I think next time I will had an extra apple. The cake rose up really high so if you use a 10" you might want to put something under it.
A nice dollop if whipped cream and dig in!! I tried to find the recipe on their website but couldn't so I hope they don't get mad. And if so....too bad. I'm sharing.
Caramel Apple Upside Down Olive Oil Cake
1/2 c unsalted butter
1 1/2 cups sugar divided
3 granny smith apples, peeled and quartered (I used tart apples from the market)
5 large eggs separated
1/4 c extra virgin olive oil
2 tsp vanilla
1 c cake flour
1/2 tsp coarse sea salt
Heat oven 350. Melt butter over low heat in a 10 inch 2 inch deep cast iron skillet. Stir in 3/4 c sugar, combining well. Arrange apple quarters in skillet and increase heat to medium and cook without stirring 15-20 minutes until sugar turns golden.
Beat egg yolks and 1/2 c sugar in a large bowl of an electric mixer at high speed for 3 minutes until thick and pale. Reduce speed to medium and slowly add olive oil and vanilla until well combined. Remove from mixer and stir in flour just to combine.
Place egg whites and 1/2 tsp sea salt in a separate large bowl of electric mixer and beat at medium speed until frothy. Add remaining 1/4 cup sugar and continue beating until soft peaks form.
Fold one-third of the egg whites gently into the yolk mixture. Fold in remaining whites, being careful not to over mix. Pour batter into skillet with apples. Bake 350 for 25-30 minutes or until golden brown.
Cool cake about 5 minutes then run knife around edges to loosen. Invert onto a large platter and if desired sprinkle with 1/4 tsp sea salt over the apples and caramel. Serve warm with whipped cream or ice cream.

15 comments:

The Vintage Kitten said...

Hi Judy, The cake looks amazing. I like your cooking, its nice to get ideas because I love pottering in the kitchen and trying new recipes. Im glad you enjoyed my day out LOL! I try not to be too boring but Im surrounded by fields and sheep so wherever I go it kind of looks the same, when you've seen one sheep, you've seen them all! Now Ive got a new camera Im taking it everywhere (well not quite!!) Hee Hee! Speak soon
Mandy X

Nola @ AlamoNorth said...

I am definitely trying that recipe. Pineapple Upside Down Cake made in my iron skillet has always been a favorite. Then a couple of years ago I got a bananas foster upside down recipe, from Southern Living, I think, and it became a fav. I'll bet this one does, too! Thanks for sharing.

Beverly said...

Thanks for visiting my blog. This is the first time I have found your blog, and it is so pretty. I love your little bird.

These recipes look and sound so yummy. Now, I'll be wishing I had an apple scone for breakfast.

Cherdecor said...

Hey, Judy, thanks for the Commenter's Award. I think I missed it the first time through.

These recipes look oh so good!

Today I am painting so I have to scoot!
Hugs,
Cheryl

Eileen said...

Hi Judy,
I also receive Cottage Living and thought the upside-down cake sounded delicious. I love any cake or cookie made with olive oil!

Debbies-English-Treasures said...

I Judy... I think your cake looks just as lovely as in the magazine!
I`m sure it tastes very yummy too!
Thanks for sharing!
Kisses Kisses
Debbie Moss

(From England)

Kim's Treasures said...

Your cake looks so delicious!!! Take lots of pics this weekend!!!

Thimbleanna said...

Thanks for another great recipe! And for that wonderful link -- your scones look fabulous!

Penny said...

Thanks for the apple link and recipe Judy! I love scones (and who doesn't?) so I will have to try these!

Melissa said...

Judy,

Your cake looks better than the one in Cottage Living.

Melissa

Grandma G said...

Thanks for the apple recipes. I've been looking for some new ones. The scones look delicious, although I can't get the recipe page to open right now. I'll try again later.

Thanks also for stopping at my blog! Nice to have new visitors!

Sher said...

I'm suddenly starving...! Feel free to send me things to taste test.
Hugs,
Sher

Kelli said...

This looks delicious and so season appropriate! I can't wait to try it! Thanks for getting my taste buds going!

Theresa @ Take A Sentimental Journey said...

Oh my, that cake looks so-o-o good, I do believe I will hav eot try it !

Rosa said...

OH my. Both recipes look to die for! I love apples, I love scones, perfect. Upside down pinapple cake! My mom used to make those. I love the skillet part! Must go back and partake in your giveaway! How sweet of you!