Celebrate fall with a twist on a dessert classic.
This Sunday officially marks the first day of fall, which means apple desserts. I've made apple muffins, apple crumbles and apple pies galore, but I wanted to try something a little bit different. So when I got the inspiration for an apple upside down cake, I knew I had to try it.
The classic upside down cake is pineapple, but I've never really liked that, especially with its retro looking maraschino cherries stuck in the middle of each slice. This cake is a bit more like a tarte tatin, a French dessert in which fruit -- usually apples -- are caramelized in sugar and butter in a skillet, before being topped with puff pastry or pie dough and baked. Then, of course, you hold your breath when you flip it over and hope it came out alright.
I had a similar breath-holding moment when I flipped this cake out of the pan, but it turned out beautifully. You might want to place some foil or a plate underneath the wire rack, as some of the caramel topping will drip down the sides after being flipped. This is lovely served warm with some ice cream or room temperature as a snack.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.