Success! Thanks to some helpful brainstorming with Gordon I produced a much nicer looking version of my of my Apple Upside-Down Honey Cake and I am now willing to share the recipe. The key was finding a way to keep the apples on the bottom of the pan. This time I created rounds that were similar to the shape of the pineapple rounds from the old classic, which I believe was helpful to the overall structure. Rather than pouring in the topping first and then placing the apples instead I put the apples in first, poured the topping over them and chilled it, essentially cementing the apples to the bottom. I increased the cooking time a bit but overall this is a fun way to have your apples, honey and eat your honey-cake too. Shana Tova!
recipe after the jump
Apple Upside-Down Honey Cake
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1 teaspoon kosher salt
3 large eggs
1 1/2 cups honey
3/4 cup vegetable oil
1/2 cup strongly brewed coffee
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/4 cup honey liqueur
6 Tbs unsalted butter
1 cup brown sugar
1 Tbs honey liqueur
2-3 small apples, peeled, cored and cut into ½ inch thick round slices
1. Pre-heat oven to 325°F . Coat a 10-inch cake or springform pan with butter.
2. In a saucepan, combine and melt brown sugar and butter over medium heat until sugar dissolves and the mixture is pale and bubbly, this should take about 3-4 minutes. Stir in the liqueur. Arrange apple slices in a single layer on the bottom of the pan. Pour the sugar butter mixture over the apple slices and refrigerate until chilled and batter is ready.
3. Whisk together flour, baking powder, cinnamon, and salt, in a bowl and set aside. In your mixer or a separate bowl whisk honey, oil, coffee, sugars, vanilla, liqueur and eggs . Add dry mixture to wet and stir just until combined.
4. Pour batter into the cake pan and bake until golden, about 1 hour and 30 minutes. Remove from the oven, and let cool in the pan for 10 minutes. Invert the cake pan to remove and serve upside-down.
P.S. Thanks to my Dad for sending the link out to all our relatives. I hope you all have a sweet New Year and let me know if you have any Jewish food memories or recipes you would like me to share.