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Apple-Almond Upside-Down Cake – Deborah Madison

Submitted by on Monday, 19 October 2009No Comment

madison_d_vegetariancooking_200wDeborah Madison’s Vegetarian Cooking for Everyone (Broadway Books, 1997), is a staple hard to do without if you are a vegetarian or cook a number of vegetarian meals. Seven years in the making, Madison was the founding chef of the http://www.victoriabc.ca/approved-viagra Greens restaurant.

Who better to go to for a great apple recipe when the fruit is abundant in the farmers’ market and levitra cost of sales falling from the trees in many parts of the country.

Madison makes this upside-down cake in a 10-inch cast-iron skillet.

The Apples
3 tablespoons butter
3/4 cup light brown sugar, packed
3 apples, peeled and cored, halved lengthwise and sliced crosswise about 1/4 inch thick

The Almond Cake
1/4 pound (1/2 cup) unsalted butter at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
3 eggs at room temperature
2/3 cup blanched almonds, finely ground
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt.

Preheat the oven to 375. Heat the butter with the brown sugar in a 10-inch cast-iron skillet over medium heat. Overlap the apples around the soft tab levitra outer edge of the sugared pan, then, reversing directions, fill in the center.

For the cake, cream the butter and sugar until light and fluffy, then add the vanilla and almond extract. Beat in the eggs one at a time until smooth. Stir in the nuts, followed by the remaining dry ingredients. Spoon the batter over the fruit and smooth it out with an offset spatula.

Bake in the center of the oven until the www.y-e-n.net cake is golden and cialis canada online pharmacy no prescription springy when pressed with a fingertip, 35 to 40 minutes Let cool in the pan for a few minutes, then set a cake plate on top of 50mg generic viagra online the pan, grasp both the plate and the pan tightly, and turn it over. Carefully ease the pan off the cake. If any fruits have stuck to the pan, simply pry them off and return them to www.passingshot.nl the cake.

–from Vegetarian Cooking for Everyone, by Deoborah Madison

By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).

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