2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 60

UPSIDE-DOWN CARAMEL

A PPLE CA KE

MAKES 1 (8-INCH) CAKE

To make this simple cake even easier,

cook the caramel sauce a few days ahead.

CAKE

½ cup plus 2 tablespoons unsalted

butter, softened and divided

¼ cup firmly packed dark

brown sugar

5 thin round slices Gala apple

(about 1 large apple), seeded

1 cup granulated sugar

3 large eggs

1. Preheat oven to 350°. Spray an 8-inch square
   cake pan with baking spray with flour; line pan
   with parchment paper.


2. For cake: Place 2 tablespoons butter in prepared
   pan. Place pan in oven until butter is melted, 2 to
   3 minutes. Sprinkle brown sugar over melted
   butter. Arrange apple slices over brown sugar.


3. In a large bowl, beat granulated sugar and
   remaining ½ cup butter with a mixer at medium
   speed until fluffy, 3 to 4 minutes, stopping to scrape
   sides of bowl. Add eggs, one at a time, beating well
   after each addition. Beat in vanilla.


4. In a medium bowl, whisk together flour, five-spice
   powder, salt, nutmeg, and ginger. With mixer on low
   speed, gradually add flour mixture to butter mixture

alternately with buttermilk, beginning and ending

with flour mixture, beating just until combined

after each addition. Pour batter over apple slices,

smoothing top with an offset spatula.

5. Bake until a wooden pick inserted in center comes
   out clean, 35 to 40 minutes. Run a knife around edges
   of cake to loosen. Invert cake onto a serving plate.


6. For sauce: In a small saucepan, heat sugar, ¼ cup
   water, and salt over high heat, gently swirling pan to
   combine; cook, without stirring, until golden brown,
   5 to 7 minutes. Remove from heat; carefully stir in
   warm cream and butter. (Mixture may foam.) Transfer
   to a heatproof bowl, and let cool. Refrigerate in an
   airtight container for up to 2 days. When ready to use,
   place in a heatproof bowl, and microwave on high
   until warmed.

1 teaspoon vanilla extract

1½ cups self-rising flour

½ teaspoon Chinese

five-spice powder

¼ teaspoon kosher salt

¼ teaspoon ground nutmeg

1⁄8 teaspoon ground ginger

½ cup whole buttermilk

CARAMEL SAUCE

½ cup sugar

¼ cup water

¼ teaspoon kosher salt

¼ cup heavy whipping

cream, warmed

2 tablespoons

unsalted butter