Tag Archives: cinnamon

Upside-down Apple and Almond Cake

Greeting’s dear friends. Pleasant weather round this time of the year in this part of the world with brightly coloured seasonal flowers blooming all over, around the pavements and gardens, bring out the best of the moods and lift the soul.  We already are in the second month of the year, the month of celebrating Valentine’s day, showering love and affection, of caring  and it also happens to be the birthday month of my dearest hubby.  To celebrate his birthday I baked a warm, comforting, delicious apple cake with cinnamon and nutmeg flavouring, my first time try of using apples in a cake. I had seen and purchased a cute apple-shaped cake tin in one of my shopping spree that was waiting for the day to dawn when I could use it. Today’s post is my 50th blog post and therefore it had to be something to do with baking and I decided to post this recipe of an Upside-down Apple and Almond cake. The aroma that engulfs the house when a cake is baked is always heavenly, this time round the fruit and cinnamon flavour was divine. From the oven it went to the cake stand and was cut as a midnight birthday celebration.

I have used the Royal Gala apple variety from USA. The markets here have so many varieties from different countries, but I prefer to use these for the sweet dishes that I make. The apple slices were tossed in caramelized brown sugar to give it the sweet and chocolaty taste and almond slices were used to provide the nutty taste, I prefer to use sliced or crushed nuts in most of my cakes. To give more of a chocolate taste to the apples, the bottom layer of the cake was of batter containing chocolate and top was kept plain that added the cinnamon taste to each bite.

General Tips: Before starting  to bake anything it is very essential to weigh the ingredients correctly, use room temperature ingredients, and assemble the ingredients so that one is not rushing around to get them. When everything is kept handy you would notice that baking cakes at home is not a big effort at all . Sieve the baking powder in the flour mix and keep ready for use. Grease the cake tin with butter and dust flour on it.

Upside-Down Apple and Almond Cake:

IMG_5364INGRIEDIENTS:

Apples: 2 no. (Ripe and firm)IMG_5377

Almonds: 50 gm (sliced or crushed)

Unsalted butter: 200 gm

Sugar: 200gm

Dark Brown Sugar: 3 Tbsp

Milk: 180 ml

Eggs: 3

Refined Flour: 200 gm

Baking Powder: 1 Tsp

Baking Soda: 1 Pinch

Cocoa Powder: 2 Tbsp

Cinnamon & Nutmeg: 1Tsp (Use powder or grate it directly)

METHOD:

Preheat oven to 180 deg C, fan-assisted. Grease the cake tin that is to be used for baking with butter. I used an apple-shaped tin, but a square or round tin would also be fine.

Peel, core, and slice the apples with the  help of an apple cutter, and make thin slices.  Heat a pan on the stove, add 1 Tsp butter and the brown sugar, stirring it and taking care not to burn the sugar. As the sugar caramelises add the apple slices and toss so that all the slices get coated with the sugar. Remove from pan and keep aside. Do not discard the leftover sugar syrup, if any.

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In a bowl take the butter and  beat it soft.  Use a hand blender or spatula. Then add the powdered sugar or castor sugar and mix so that the mixture becomes soft, light and fluffy.

Add the eggs to the mix, one at a time, mixing after each addition. Grate the cinnamon stick and nutmeg  directly over the mixture or make powder and add 1 Tsp of the powder to the mixture. If one does not want to use these flavours then add Vanilla essence 1 Tsp.

IMG_5374Stir in the refined flour and milk in two batches to the egg and sugar mixture. The batter should be mixed so that the mixture is smooth and folds. Divide the batter into two equal portions.

In a small bowl take the leftover caramelised sugar syrup and mix 2 Tbsp of cocoa powder in it, add milk if required. Add this cocoa mixture to one portion of the batter.

Line the bottom of the cake tin with the caramelised apple slices. Sprinkle dark brown sugar and almond slices over the apples. Then pour over the chocolate batter over it. Next pour over the other cake batter portion.

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IMG_5369Insert the cake tin into the preheated oven, bake at 180 deg C for 50 min or until a toothpick inserted into the cake comes out clean.

IMG_5368Let the cake cool in the tin for sometime and then as the sides loosen up transfer it or invert it upside- down on a cake stand, with the apple layer on top.

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The sugar content added to the cake is as per my taste. If you like a more sweeter cake, then increase the sugar content to 250gm instead of 200 gm.

Serving Options: The cake can be served as a warm dessert with more chocolate sauce poured over each slice if you prefer a chocolaty taste. It can be cooled then cut into slices and served with cups of hot tea or coffee. For a cake lover it would hardly matter how it is served, I always love to have cake at home so that every time I walk past the cake I can stop and grab a slice or a bite of it.

Note for new or first time bakers: In case their is no brown sugar at home then the normal white sugar can also used for caramelizing the apples. It is always a joy to cook or bake in the kitchen, experience it for yourself by trying out different recipes.

Enjoy!!

 

 

Black Currant Rock Cakes, perfect for tea time.

If you love your tea or coffee with some biscuits or cakes to nibble along, then these are the perfect cakes for such times. Tea time spent in the company of friends is always amazing. When calling over friends or guests for tea and snacks, then these can be freshly made and kept ready to serve. It is quite a simple recipe that does not take much effort and all the ingredients are almost always readily available at home. My friends loved them when I took some of these baked goodies for one of our tea time gatherings. The kids too love them but insist on replacing the black currants with chocolate chips.

I am sure they will not refuse these black currant rock cakes. Though these are called rock cakes, but they are soft to bite and crumbly. The appearance is rock like, so they’re called by that name.  As the sugar content is less, they are my favourite, and each bite is a delight with hot sips of tea.

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Ingredients:IMG_7090

Refined flour-300 g

Freshly ground cinnamon- 1/2 tsp

Egg-1 (lightly beaten)

Milk-150 ml

Dry Black Currants-1 bowl

Unsalted butter- 100 g

Sugar-75 g (powdered, keep some of it aside for sprinkling)

Baking powder- 1 tsp

Method:

Preheat oven to 180°C fan- assisted. Grease the baking tray and keep it ready. Sift the baking powder and flour. Add ground cinnamon and powdered sugar to the flour.

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Mix the flour and sugar together. Rub cold butter in the flour. Add the dry black currants, lightly beaten egg and milk. Stir all the ingredients together. Do not overmix.

IMG_7093Scoop out spoonful of the mixture and drop on the baking tray, keeping distance. Sprinkle some sugar on each scoop of mixture.

IMG_7095Bake in the preheated oven at 180°C fan-assisted for 20 minutes or till they are of golden colour. Cool the cakes completely before storing.IMG_7087

Do not be fooled by the rocky appearance, these are soft and tasty bites that you would love to bake often. Enjoy!