Feeds:
Posts
Comments

Posts Tagged ‘up-side-down’

As the wintry weather continues to approach (it’s scary to say approach since it feels like beyond the winter I’m used to), I’ve been craving comforting meals in the warmth of our apartment. It’s funny because although I’m living in one of the bustling metropoles of the Northwest Territories (there are four, I am told, in total), the town is small at 3000 people, and has a couple of stop-lights. I cannot find half the spices I want in the grocery store (not even things you’d expect, like dried thyme), yet the baking isle is stocked with as many varieties of flour as your usual grocery stores in Ontario, or more. I’ve been pleasantly surprised to find that many people here take the time to bake their own bread and make their own preserves with the slower pace of life here. The smell of baking bread is not uncommon in the neighbourhood, and people definitely take baking their bread seriously – hence the large variety of flour available.

Tonight, as I thought about the chili we’d be having for dinner, I decided it was time to bake a Sunday night dessert. It’s apple season, so I’ve been going wild with apple-themed things, and this is no exception. It’s an upside-down apple-cinnamon and brown sugar cake, the perfect consistency to have with a hot chocolate, tea, or early afternoon coffee. It was completely invented in our kitchen, since the one cookbook we have here does not have a similar recipe, and we don’t have regular access to the internet (only at the library and those few times at school when we have free time). So, this is the first new recipe born out of Hay River!

Ingredients

2 eggs, beaten, in a medium bowl

1/2 cup packed brown sugar

1/4 cup melted butter

1 1/2 cups all-purpose flour

1 1/2 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

pinch salt

2 apples, sliced

1/4 cup brown sugar

2 Tbsp cold butter, cut into small pieces

1 1/2 tsp cinnamon

Directions

Preheat oven to 375 or 400 if your oven is on the cold side.

Grease a medium rectangular cake pan (we used a pyrex oven dish, maybe 6 inches by 9), and sprinkle with a bit of brown sugar.

Beat eggs in a medium bowl. Add brown sugar and stir until dissolved, and then add melted butter.

In a large bowl, mix all the dry ingredients. Make a well in the centre, add the wet ingredients to the well, and carefully incorporate all ingredients together, removing any lumps that are formed.

Toss the apples in the cinnamon and half the brown sugar and mix the remaining brown sugar with the butter. Line the bottom of the pan with apples, and cut the remaining apple slices into small chunks and reserve them. Sprinkle half the brown sugar-butter mix over the apples. Cover with half the cake batter, and sprinkle the remaining apples and brown-sugar butter over top. Top with the remaining batter.

Bake on middle rack in oven for 30-35 minutes, or until a tooth pick comes out clean. Serve with vanilla ice cream if desired, and toffee syrup if you’re feeling particularly fancy – although it’s not necessary!

-Sitelle

Advertisements

Read Full Post »