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.