Four taste-testers don’t lie: this is some heavenly combination! A layer of light and moist cake underneath a generous overlay of sweet apple chunks and plumped up dried cranberries, then the coating of crunchy, buttery cornmeal streusel… I mean, could it get any better than that?
When you think about it, it’s a cake, that’s a pie, that’s a crisp! Haha. Oh, and just one of the many ways to enjoy the gifts of the Fall season that I so love.
Speaking of Fall...we’re excited to collaborate with Vault Communications and Aloutte Cheese for a fantastic Fall Wine and Cheese Party Giveaway! It’s been a while since we’ve thrown a contest, oh dear. But check it out!
Gourmet Fall Cheese Tasting Party Giveaway
- Mariposa Gourmet Two-Toned Wooden Cheese Board w/ Wine & Cheese Access. (Board is made of Natural Wood.)
- Cheese Markers
- Customized Cheese Rating Cards w/ Pens (Party of 10) – customized with your name and date/year of party.
- Alouette recipe cards for entertaining
- Alouette coupons for Baby Brie, Spreadable and Crumbles
- Slow Down & Savour Tips
That’s right, you’ll get all of these lovely items (a $150 value). Wine, wine glass and fruits not included. ** IMPORTANT: PRIZES CAN ONLY BE SHIPPED IN THE U.S. **
To enter, just answer this question in the comments section:
How do you slow down and savour life’s moments?
If you tweet about it, let us know in the comments. Each legitimate and unique comment to this post qualify as one entry.
Contest ends October 29, at 12 noon. Good luck!
[Contest disclosure: We have received the same items from Alouette Cheese, c/o Vault Communications. We have no advertising/sponsorship commitments with either company.]
Oh, and here’s the recipe:
Apple Crumble Upside Down Cake
Ingredients [Serves 8]
- 3 medium-sized apples, peeled, quartered, chopped into ¼ x ½ x ½ -inch chunks and fills about 5 cups. Use what you have on hand or your preferred variety. (I used Okanagan Fuji apples.)
- 4 tablespoons light brown sugar
- 1/2 teaspoons ground cinnamon
- pinch kosher salt
- 3 tablespoons unsalted butter
- 1/3 cup dried cranberries
- 1/4 cup heavy cream
- 1 teaspoon triple sec liqueur (optional)
- 1/2 cup unbleached all-purpose flour
- 3 tablespoons light brown sugar
- 1 tablespoon yellow cornmeal
- 3 tablespoons butter, melted
- 1 cup unbleached all-purpose flour
- 1 tablespoon yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup light brown sugar
- 2 large eggs
- 6 tablespoons (3/4 stick) unsalted butter, melted and slightly cooled
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
1. Place the rack in the lower-middle position and preheat oven to 425°F.
2. Butter bottom and sides of a 9-inch round, 2-inch-deep nonstick cake pan; set aside.
3. For the apple filling
- Mix brown sugar, cinnamon and salt in a medium bowl. Toss the apple chunks in it.
- Melt butter over high heat on a Dutch oven until it begins to turn amber in color and the milky froth from the butter has almost cleared (don’t allow it to burn).
- Add the apples into the pot and reduce heat to medium-high. Stir with a wooden spoon and cook for about 5 minutes.
- Add the cranberries and stir. Cover for another 5 minutes or until the apples begin to soften and break down in the steam. Juice will collect on the bottom of the pan.
- Remove from the heat and pour over a strainer with a large bowl underneath to catch the juice.
- Pour the juice back into the Dutch oven over high heat and mix it with heavy cream and triple sec liqueur (if used). Stir until the mixture is reduced and thickened. It’s done when you drag your wooden spoon on the bottom of the pan and it leaves a trailing line. Turn off the heat and toss the apples and cranberries in it.
- Transfer the fruits and any remaining liquid into the prepared cake pan. Lightly press into an even layer. Set aside.
4. For the crumble/streusel topping:
- Mix flour, brown sugar and cornmeal in a medium bowl with a fork. Drizzle melted butter while continuing to mix it until it forms pea-sized chunks.
- Line a baking sheet with parchment paper and spread the streusel mixture evenly on top of it.
- Bake it in the pre-heated 425°F oven for 5 minutes. Watch closely once you hit the 4-min mark. It might start to burn depending on your baking sheet.
- Take it out of the oven and set aside to cool on a trivet for 5 minutes. Toss the crumble with a small spoon to prevent it from burning if it is already getting dark. Set aside.
5. Decrease oven temperature to 350°F with the rack in the same position.
6. For the cake:
- Whisk flour, cornmeal, baking powder and salt in a medium bowl. Set aside.
- Beat the brown sugar and eggs in a large bowl until thick and homogenous, for about 45 seconds.
- Slowly beat in butter until thoroughly combined. Add heavy cream and vanilla and continue to mix. Pour flour mixture and blend until just combined.
- Pour batter into the cake pan and spread evenly over fruit.
- Bake in the pre-heated oven until cake is golden grown, about 35 to 40 minutes. When you insert a toothpick into the center it will come out clean.
- Cool pan on wire rack for 20 minutes before running a knife around the sides of the cake pan.
- Carefully invert cake pan onto a large plate, and allow the cake to cool for another 20 minutes before cutting and serving. Enjoy with some vanilla ice cream, fresh whipped crème or crème fraîche on top.