Aimee Fuhrman's Blog: A. E. Muses - Posts Tagged "apples"
Autumn, Apples, and Upside-Down Cake (GF version too!)
I love autumn here in the Colorado city where I live! The temperature dips for a few days then soars again for a few in a cycle that lasts for several weeks, creating a patchwork of blazing colors. It is absolutely breathtaking! My own yard is sporting shades of red, gold, burgundy, and a light brown the color of a suede chamois. But it is my apple tree that has caught my eye and inspired this blog post.
The tree's branches are loaded with apples--most of them a delicious shade of gold. The boldest are wearing a hint of rouge while the more trepidatious still have green feet. The apples are both a blessing and a bane--processing the bumper crop that our tree produces every other year takes tremendous amounts of time. We have to pick, peel, chop, cook and can (or at minimum, slice and freeze or dry). But ah, the sweet and tangy taste of freshly made warm applesauce! Not to mention apple muffins with morning coffee or the all-American apple pie. Which always reminds me of one of my favorite children's books- How to Make an Apple Pie and See the World by Marjorie Priceman.
Since the temperature is chillier and dusk cloaks the ground earlier, fall is the perfect time to curl up on the couch with a little one and read a picture book, This one will not disappoint. The protagonist is a young girl who decides to make an apple pie. But finding the market closed, she embarks on a jet-set adventure around the world to collect the ingredients she'll need. Her travels take her to such far-flung destinations as France (for a chicken, because "French chickens lay elegant eggs") and Sri Lanka (for "the best cinnamon in the world"). The story is enchanting and the pictures charming. There is even a recipe for a classic apple pie at the back of the book!
But, if you're feeling a little more adventurous and want to try something new with your apples, I provide an annual favorite at my home: Apple Upside-Down Gingerbread Cake. (I also include gluten-free/allergy friendly options.) So read, bake, and eat your way through fall--an enjoy!
Apple Upside-Down Gingerbread Cake:
Serves 9-12
1/4 c. butter or margarine, melted (dairy free works)
2 apples, peeled, cored, and sliced
1/3 c. packed brown sugar
Gingerbread:
1/2 c. butter or margarine, melted (or coconut oil)
1/3 c. molasses
1/2 c. white sugar (or xylitol)
1/3 c. packed brown sugar (or coconut sugar)
1 egg (or 1 tsp. baking soda and 1 Tbsp. vinegar)
2 c. white flour (or gluten-free flour blend)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. hot strongly brewed black tea (may need a bit more for GF version)
Preheat oven to 350 degrees F.
Pour melted butter into a 9-in. square baking pan. Arrange apples over butter and sprinkle with brown sugar. Set aside. For gingerbread, combine butter (or substitute), molasses, sugars and egg (or substitute) and mix well. In a separate bowl, combine dry ingredients. Add dry ingredients to sugar mixture alternately with hot tea. Mix well. Pour over apples. Bake for 45-50 mins. (GF version may take longer) or until cake tests done. Cool for 5 mins. Loosen sides and invert onto a serving plate. Cool 5 more mins. Serve warm with whipped cream or vanilla ice cream (or dairy free substitute of choice).
The tree's branches are loaded with apples--most of them a delicious shade of gold. The boldest are wearing a hint of rouge while the more trepidatious still have green feet. The apples are both a blessing and a bane--processing the bumper crop that our tree produces every other year takes tremendous amounts of time. We have to pick, peel, chop, cook and can (or at minimum, slice and freeze or dry). But ah, the sweet and tangy taste of freshly made warm applesauce! Not to mention apple muffins with morning coffee or the all-American apple pie. Which always reminds me of one of my favorite children's books- How to Make an Apple Pie and See the World by Marjorie Priceman.
Since the temperature is chillier and dusk cloaks the ground earlier, fall is the perfect time to curl up on the couch with a little one and read a picture book, This one will not disappoint. The protagonist is a young girl who decides to make an apple pie. But finding the market closed, she embarks on a jet-set adventure around the world to collect the ingredients she'll need. Her travels take her to such far-flung destinations as France (for a chicken, because "French chickens lay elegant eggs") and Sri Lanka (for "the best cinnamon in the world"). The story is enchanting and the pictures charming. There is even a recipe for a classic apple pie at the back of the book!
But, if you're feeling a little more adventurous and want to try something new with your apples, I provide an annual favorite at my home: Apple Upside-Down Gingerbread Cake. (I also include gluten-free/allergy friendly options.) So read, bake, and eat your way through fall--an enjoy!
Apple Upside-Down Gingerbread Cake:
Serves 9-12
1/4 c. butter or margarine, melted (dairy free works)
2 apples, peeled, cored, and sliced
1/3 c. packed brown sugar
Gingerbread:
1/2 c. butter or margarine, melted (or coconut oil)
1/3 c. molasses
1/2 c. white sugar (or xylitol)
1/3 c. packed brown sugar (or coconut sugar)
1 egg (or 1 tsp. baking soda and 1 Tbsp. vinegar)
2 c. white flour (or gluten-free flour blend)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. hot strongly brewed black tea (may need a bit more for GF version)
Preheat oven to 350 degrees F.
Pour melted butter into a 9-in. square baking pan. Arrange apples over butter and sprinkle with brown sugar. Set aside. For gingerbread, combine butter (or substitute), molasses, sugars and egg (or substitute) and mix well. In a separate bowl, combine dry ingredients. Add dry ingredients to sugar mixture alternately with hot tea. Mix well. Pour over apples. Bake for 45-50 mins. (GF version may take longer) or until cake tests done. Cool for 5 mins. Loosen sides and invert onto a serving plate. Cool 5 more mins. Serve warm with whipped cream or vanilla ice cream (or dairy free substitute of choice).
A. E. Muses
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