18 – OCTOBER 2019
PHOTOGRAPHS BY ALEX LAU. ILLUSTRATION BY SUPER FREAK.
Home – From the Test KitchenPrecooking the apples lets them
take on color, begin to cook through,
and release any excess moisture.Nudge the batter over the apples:
It might seem sparse, but it will
spread out and rise up in the oven.1 2
Peeling the apples ensures that they’ll nestle right into the cake batter.Apple-
Walnut
Upside-
Down Cake
8 SERVINGS Using a cast-iron
skillet means you can
caramelize the apples and
bake the cake all in one
vessel. Plus, the remaining
apple juices form the
base for the caramel sauce.
It’s a win all the way.
1 cup raw walnuts or
pecans
10 Tbsp. unsalted butter,
room temperature,
divided
4 small or 3 large baking
apples (such as
Pink Lady), peeled,
halved, cored
½ cup (packed) light
brown sugar, divided
1 cup all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. freshly grated
nutmeg
1½ tsp. ground cinnamon,
plus more for serving
½ cup granulated sugar
2 large eggs, room
temperature
1 tsp. vanilla extract
½ cup plain whole-milk
Greek yogurt,
room temperature
Lightly sweetened,
softly whipped cream
(for serving)Place a rack in middle of oven
and preheat to 350°. Spread
out walnuts on a rimmed
baking sheet and toast, tossing
once, until golden brown,
10–12 minutes. Let cool.
Meanwhile, heat a 10"
ovenproof skillet, preferably
cast iron, over medium. Add
2 Tbsp. butter and swirl to
coat; arrange apple halves
cut sides down in a single
layer in skillet. Cook apples,
undisturbed, rotating skillet
on burner as needed for even
browning, until cut sides are
golden brown, 5–10 minutes
(the timing depends on the
juiciness of the apples; juicier
apples will take longer). Turn
apples over [^1 ] and cook on
rounded sides just until they
start to release their juices and
the tip of a knife slides through
with slight resistance, about
5 minutes. Transfer apples to
a plate, arrange cut sides up,
and let cool.
Add ¼ cup brown sugar
and 1 Tbsp. water to skillet
and set over medium heat.
Stir with a wooden spoon or
heatproof rubber spatula until
sugar is dissolved, then cook,
swirling skillet occasionally
(do not stir at this point),
until thick and bubbling in a
thin layer, about 1 minute.
Let caramel cool in skillet.
Meanwhile, pulse toasted
walnuts, flour, salt, baking
soda, baking powder, nutmeg,
and 1½ tsp. cinnamon in a
food processor until combinedand nuts are finely ground.
Transfer walnut mixture to a
medium bowl.
Combine granulated sugar,
remaining ¼ cup brown sugar,
and remaining 8 Tbsp. butter
in food processor (no need to
wash it) and process in long
pulses until mixture is light and
smooth. Add eggs and vanilla
and process in long pulses,
scraping down sides of
processor once, until mixture
is smooth. Add half of walnut
mixture and pulse to combine,
then add yogurt and pulse
just until incorporated. Add
remaining walnut mixture
and pulse just to combine.Arrange apple halves
cut sides down over cooled
caramel in skillet, spacing
evenly. Fold batter a few times
with spatula, scraping sides
to make sure everything is well
mixed. Scrape batter over
apples and work into spaces
around apples [^2 ]. Smooth
surface (it’s okay if there’s only
a thin layer of batter in places;
it will rise in the oven).
Bake cake until it is browned
across the entire surface and
the center springs back when
gently pressed, 30–40
minutes. Let cake cool in skillet
10 minutes, then run an offset
spatula or a small knife around
the sides of the pan to loosen.
Set a wire rack upside down
on skillet and flip over to
release cake; carefully remove
skillet. If any apples or cake
stick to skillet, scrape them off
and press back onto the top
of the cake.
Serve cake warm or room
temperature. Slice into
wedges and top with dollops
of whipped cream and a
dusting of cinnamon.
DO AHEAD: Cake can be
baked 2 days ahead. Let cool
completely. Store tightly
wrapped at room temperature.