Apple Upside-down Cake

This recipe comes from America's Test Kitchen. It's a delicious twist from the traditional pineapple version. 

Apple Upside-down Cake

Serves 8

You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high for this cake. Alternatively, use a 10-inch ovenproof stainless steel skillet (don’t use cast iron) to both cook the apples and bake the cake, with the following modifications: Cook the apples in the skillet and set them aside while mixing the batter (it’s OK if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don’t have either a 2-inch high cake pan or an ovenproof skillet, use an 8-inch square pan.

Ingredients

Topping:
4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces, plus extra for pan
4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
2/3 cup packed light brown sugar (4 2/3 ounces)
2 teaspoons juice from 1 lemon

Cake:

1 cup unbleached all-purpose flour (5 ounces)
1 tablespoon cornmeal (optional)
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup granulated sugar (5 1/4 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
2 large eggs
6 tablespoons (3/4 stick) unsalted butter , melted and cooled slightly
1/2 cup sour cream
1 teaspoon vanilla extract

Instructions

1. FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.

2. Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

3. FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.

4. Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

Zucchini Pizza

This interesting recipe comes from the South Bend Tribune. It is the most unique recipe I have found that helps use up some of our large zucchini crop.

Zucchini Summer Pizza

4 cups finely shredded zucchini or yellow summer squash

3/4 cup all-purpose flour

3/4 cup grated Parmesan cheese

1/2 cup shredded mozzerella cheese

2 eggs, beaten

1/2 teaspoon ground black pepper

salt to taste

I added garlic powder and Italian seasoning

Preheat oven to 350 degrees.

Put shredded zucchini or squash in a strainer and lightly salt. Let stand 15-30 minutes to allow water to drip out. Press so all remaining liquid comes out of squash.
In a medium-sized mixing bowl, combine squash, flour, cheeses, eggs, and seasonings. Mix well.

Spread the mixture into a greased and floured (or cornmeal-dusted) jelly roll pan. Bake for 25 minutes in the preheated oven. (I used a parchment lined pan.)

Remove the crust from the oven and change the oven's temperaure to (low) broil. Brush the top of the crust with olive oil, then broil the crust for 3 to 5 minutes until the top is lightly browned.

Allow the crust to cool slightly and slide spatula underneath al edges and under the middle. Place a largebaking sheet over the top of the crust and gently flip the crust so that the bottom of the crust is now facing upwards.

Because it can be difficult to flip the evenly, it may be necessary to cut the crust. To omit the flipping is okay, but the crust won't be as crunchy.

Brush the top of the crust with oil and broil another 3 to 5 minutes until the top is browned. Cover with toppings as desired and Alfredo Sauce with Sun-dried Tomato and Spinach (recipe follows).

Alfredo Sauce with Sundried Tomato and Spinach

1 tablespoon chopped garlic

1/2 cup butter

1/4 cup flour

2 tablespoons chicken base (I used a boullion cube)

1/2 cup sun-dried tomatoes

8 ounces ricotta cheese (I used the smallest container I could find)

20 ounces half and half (I chose to use the smaller 16 ouce container)

1/4 cup grated Parmesan cheese

white pepper, to taste

1 cup fresh spinach (I cut it into small strips)

Italian seasoning to taste

In a medium-sized saucepan, add garlic and butter on medium heat. When butter is melted, add flour and chicken base and cook for 2 minutes. Add tomatoes and ricotta cheese and whisk together while adding the half-ad-half. AddParmesan and whisk until smooth. Add pepper and seasonings to taste. Add spinach and simmer on low until heated through.