Thursday, October 2, 2008

Seasonal Apple Cake By La Tatine Gourmande

I got this fabulous picture of an uppside down cake from If you love to cook or bake you have to check both these sites out they have everything from appetizers to desserts. In the meantime, while I look for my own recipe I found this one. They have lots of different french gateau recipes! I can't wait to try this recipe for myself.
Delicious Apple Upside Down Cake 1/3 cup walnuts 2 tablespoons butter + to butter mold 3 to 4 medium-sized apples 1/4 teaspoon cinnamon 2/3 cup blond cane sugar + 2 tablespoons 1/2 cup plain yogurt 1 vanilla bean, cut in halves, seeds scraped out 3 eggs 1/2 cup minus 1 Tablespoon olive oil Pinch of salt 1 teaspoon baking soda 2 teaspoons baking powder *1/2 cup quinoa flour 1/3 cup cornstarch *1/2 cup brown rice flour 4 tablespoons almond flour *Or replace these two flours with 1 cup all-purpose flour total. Steps: Preheat the oven at 350 F. Butter a round 9 inch mold — preferably non stick. Place the nuts on a baking sheet and roast them until fragrant (about 5 to 7 minutes). Remove and cool them; chop coarsely and set aside. Wash the apples and slice them finely (do not core them but remove the seeds). In a non-stick frying pan, heat 2 tablespoons butter on medium heat, and add the apple slices with the cinnamon and 2 tablespoons sugar. Toss well and cook for about 4 minutes, or until slightly tender. Arrange the apple slices at the bottom of the mold. In a large bowl, pour the yogurt with the sugar. Add the vanilla seeds, and mix well. Add the eggs, and then the olive oil. Finish with the flours, cornstarch, salt, baking powder, baking soda and nuts. Pour this batter over the apples and bake the cake for about 30 to 35 minutes, or until the blade of a knife inserted in the cake comes out dry. Let the cake cool and then unmold on a rack.

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