Shockingly delicious upside down upple (Apple) cake

Listen, let me share with you something stupid. In case you feel offensive…by all means don’t take it so seriously.

During my first few years of living in the United States I didn’t know anything about “upside down cooking”. You know what I mean, upside down apple or pineapple cakes of sorts. My mother is Moroccan, there is nothing upside down in her kitchen. I’ve been introduced to upside down cake for the first time in someone’s house, I don’t remember who exactly. The kind lady with a smile on her face handed a piece of cake “here honey, upside down cake for you”. Wondering, I looked at the cake and slowly I tilted my head, literally, to a point where I couldn’t bring it back to its original position…just to look at the cake…upside down. I told you it was stupid.

As the years passed by and I found myself making more mistakes with my baking experiments in different kitchens, in which some of them turned out to be pretty good recipes, I’ve come to know the beauty and creativity of baking upside down cakes. I also realized you can bake anything upside down: fruits, vegetables, even cheese. Did I try it? no.

One of my favorite upside down cake makers is Elton from Good Eats. You know him. But as much as I love him, he makes me work too much. And me being a spontaneous cook, I like to grab something and make it my way right away.

moist and delicious upside down apple tatin

And simply because it’s not a cake by definition that requires flour and sifting and such, it’s a tart. Which turns this decadent dessert into a French dessert called Tatin. I call it tre bien. Oh, the sound of French. My favorite desserts inspiration in the world.

vanilla bean in moist and delicious upside down apple cake

A beautiful and seductively moist and caramelized upside down apple cake/Tatin served warm with your best home-made hot fresh mint tea.

most and delicious upside down apple tatin
Ok ok vanilla ice cream too. So, shall we:

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1 sheet puff pastry, thawed
5 firm large green apples
1/2 c. light brown sugar
2 tsp ground nutmeg
1 tsp ground cardamon
1 vanilla bean
4 tsp tap water
juice of one lemon
1/4 stick of butter
1/2 tsp cinnamon

additional butter, for greasing

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Preparations:

Preheat oven to 375º. Grease 9″ baking pan with melted butter. Peel and slice apples while removing seeds and cores. Keep slices a little thick. In a large bowl toss slices in lemon juice. Heat a heavy skillet with butter and add the lemon-apple slices, sugar, spices, water and scraped vanilla bean. Stir and cook on medium-low heat for about 8-10 minutes. Mixture should turn smooth and bubbly in a light caramel color. Remove from heat. Let cool for a few minutes.
Now here comes the fun part: you can arrange the apples neatly, careful it’s still hot, in the baking pan and you might get two layers of apples which is fine. I arranged only the bottom layer (which is the first one you see), than poured the rest on top. I got a thick pile. I love the rustic look of imperfection in this recipe. It has its own beauty.
Now, on a floured surface roll out the thawed pastry sheet to a size inch larger than the baking pan. Do not roll it too thin, keep it slightly thick for “cushion”. Trim edges or tuck them down between the pan and the apples and lightly brush with melted butter. Bake 30-35 minutes or until crust is golden brown. Remove from oven and let it rest for 15 minutes. If too much liquid is left at the button of the pan carefully pour most of it into a heat-proof glass jar but leave some in the pan. This delicious ooze may be drizzled later on a sliced upside down cake for extra sweetness, or on your morning toasted waffle. YUMM! did you think about that? guess not. That’s why I’m here.

For assembly: take a large beautiful serving platter and place it upside down over the pan. You’re gonna have to work quickly and carefully, it’s hot!, invert the cake over the platter. If your apples have shifted easily move them back with a fork. And there you have it.

Sharing and caring is cool…but you might not get seconds 🙂

Bon appetite

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Holiday re-celebration and a Thank You note

Life is too short, so why not to post this mouth-watering, delectable, yummy cake and drink festive recipes twice?

Remember my  Upside down Upple (Apple) Tatin cake recipe? I wrote about it a while ago and sure enough and to my big surprise, this recipe got a lot of attention here. On my travels to Israel and France I’ve been asked to make it over and over for family and friends after they saw the post.

And now, another cool LifeStyle website based in the U.K “found” my cake and drink recipes, loved it and posted them on their site, calling my Kahlua drink a Halloween drink recipe. I don’t celebrate Halloween but you know what? my brain is so happy now I’m almost speechless.

Thank you monstersandcritics.com for the lovely shutout.

Thinking about my Kahlua Cocktail recipe, it is festive – it has one of my most favorite liquor, Kahlua (actually it’s the only liquor I like). It has heavy cream and cinnamon for a touch of spice. I love the texture, the color and of course the taste. It sure is a festive drink for any occasion.

delicious halloween kahlua cocktailMy Kahlua Cocktail recipe

delicious upside down apple cake

But first, and this should go on top, I must apologize for not posting new recipes for a while because of life. Life simply takes over lately that I hardly got any time left to rest my head on a pillow or the edge of my newly tufted sofa. You know how it is, for us October is a month of anniversaries and birthday parties, deadlines at work, school volunteer, re-decorating and re-arranging furniture around the house, winterizing and “festivizing” it for the holidays  – all good – and that makes me very happy but really short on time. Yet, this post is a very good reason for me to get in touch with you and my beloved food blog, the creative and fun outlet that makes me feel at home. To celebrate, again, with you all, my recipes and my life in my new kitchen (I know – photos will come soon).

I thank again all those who follow, read, comment, link to my Sense of Hummus home. I couldn’t be happier.

 I am going now to prepare this yummy Kahlua cocktail again. I have all the reasons to feel festive.

HAPPY HOLIDAY SEASON TO YOU ALL.

Thank you SugarLoco

Moment of appreciation

I love baking and doing a lot of cooking in my kitchen, especially now that my kitchen is about to have a new face-lift, it’s so exciting and i know i will spend a lot of time there. But that’s on another post. In the meantime, i wanted to share something…well personal I’d say…you see i started this blog not only because i love to cook but also because of my deep appreciation to my mom’s life lessons…among are many cooking lessons too and honestly, i did not think i will find the time to post my creations often nor did i expect to have feedback. This blog is also a tool for my friends, those who don’t know how to cook, to simply check out my recipes, enjoy the images, remember the food they ate at my house and learn something.

Moment of truth and Thank You

But recently, I got an email informing me that SugarLoco liked my Upside down Apple cake recipe and that they ask permission to share it on their website. Talking about feedback people. I immediately check their site and found out that really, these people are sugar lovers. They love decadent and sweet. It’s a fun website with lots of beautiful pictures and delicious recipes and inspirations. Check them out.

Again, i want to thank SugarLoco for including me in their colorful, delicious and inspiring “real estate”.

Here is a little sweet reminder:

delicious upside down apple cake

My Upside down apple cake/tatin. Yum!

Thank you all for your support.

Bon appetite