A free translation of the basic UpsideDown Cake or Legs Up Apple Cake.
Components for the cake:
– Inexperienced apples (Granny Smith), 5
– White sugar: two cups
– Black sugar (non-obligatory): half a cup
– Butter: a bread
– Flour: two cups
– Eggs: 4
– Milk, a few cup.
– Zest of 1 lemon
– Cinnamon and nutmeg powder, a pinch (non-obligatory)
Preparation:
– Place a big cake pan on the range over very low warmth. Add a 3rd of the bread butter and soften, with out letting it burn. Rotate the mould in order that the butter covers the underside and edges properly. Heat
– Sprinkle a cup of white sugar and black sugar over the melted butter. Cowl the complete backside of the mould properly.
– Peel the apples, take away the seeds and lower into skinny slices. Organize on the sugar combination forming concentric layers.
– Beat the remaining butter with the remaining sugar till you obtain a fluffy white cream.
– Add the eggs one after the other, beating properly after every addition.
– Add the spices, if used, and the lemon zest.
– Add half a cup of milk or a little bit extra, as essential.
– Add the flour little by little, mixing properly after every addition. If essential add extra milk. It must be a semi-liquid dough, neither too laborious nor too delicate.
– Pour over the apples and butter.
– Cook dinner in a sizzling oven for forty-five minutes or so.
– Take away from the oven when a toothpick caught within the center comes out clear. Let cool for ten minutes.
– Activate the burner and put the mould over low warmth for 3 minutes. Flip off and run a knife across the edges.
– Rigorously unmold onto a big plate.
This upside-down cake could be made with apple, pear, pineapple slices, peaches, or nearly some other fruit.
