Bake-A-Long #2: Apple Upside Down Cake

This was my first upside down cake, and I have to say, this one is going to be hard to beat. The cake was melt in your mouth moist and the topping added the perfect amount of apple-y sweetness. Here is how I made it:

1. I used golden delicious apples, a variety I have never cooked with, but were recommended in the recipe.

2. I added 1 tsp of cinnamon to the caramel topping while it was cooking. I really like cinnamon, and thought about putting it in the batter, but wasn't sure if it would alter the texture, so I opted for the topping only.

3. I also used salted butter in the caramel topping. I thought a little saltiness might go well with the sweet.

4. I do not own a 9 x 2 in pan, so I used my 9 x 1.5 in pan. I was afraid the cake might rise to high, but it came out perfect.

I don't think I cooked the caramel long enough, but even so, the topping was yummy (it wasn't even soggy when I ate a piece for breakfast the next morning). I also did not use the walnuts or whipped cream. Next time I will give them a try.

Matt (my husband), who claimed to not like upside down cakes loved it too. He said he would like to make it again in a spring form pan, cutting the apples into small pieces and baking in between two layers of cake, topped with cinnamon streusel. If we ever make this, I'll let you know how it turns out.

This recipe is a keeper, and may just be my favorite RLB cake yet. The easy factor makes it even better. I wasn't sure I was going to have time to bake this weekend due to a new house guest running around (woof), but I'm glad I did.

The Heavenly Cake Bake-Through: Barcelona Brownies

Those of you that have seen my kitchen bookcase know that I own many of Rose Levy Beranbaum's "Bibles". Well, I have just purchased her latest book, Rose's Heavenly Cakes, and have signed up for a bake along at Marie's Heavenly Cake Place.

Twice a month, I will be baking and blogging about a recipe from this book. These posts will be about sharing baking experiences, not sharing recipes. For those family or friends that would like the recipe, you can borrow my book. My first edition is the Barcelona Brownies.

Overall, this was an uncomplicated recipe that took less than an hour to make. Instead of using the suggested financier molds, I baked mine in cupcake form. I yielded 12 cupcakes. I had to add about 5 more minutes to the suggested bake time as well. Also, instead of filling the brownies with the optional ganache, I topped them with it while it was still slightly warm. Since the brownies did not rise over the liners, the liners provided a nice wall to hold in the ganache before it set up all the way.

The brownies turned out rich, chocolaty, and very moist. The texture was very appealing, being fudgy and cakey at the same time. The ganache, being bittersweet chocolate and cream, was of course, delicious too. This is definitely a recipe to be repeated. Due to the portability and attractive appearance, this would be a great dessert to bring to a party. I am picturing some gold glitter dust sprinkled on top next time.

Lily's 4th Birthday Cake

This cake was made for my niece Lily's 4th birthday.  Lily is my sister Ashlie's daughter.  Lily had a few strict requirements for her cake decorations.  She wanted:

1.  Hearts

2.  1 Rainbow

3.  A white My Little Pony

A white My Little Pony figure was included, it was put on top at the last minute.  I think she approved. 

The cake was an old fashioned white cake, filled with 7 minute frosting and iced with cooked flour frosting.  Although I like to use the 7 minute frosting because it is easy and looks cool when you burn it with a blow torch (it browns like marshmallows), I would probably not fill a 2 tiered cake with it again because it slides.  The 6 inch cake on top was dyed with gel food color and each layer was baked individually in 6 inch pans.  The hearts were made from gum paste.  No recipe this time, just wanted to share some birthday cake fun.

Maple French Toast and Bacon Cupcakes

 

I made these cupcakes for the August Martini Club.  I am drawn to bacon and the whole sweet/salty combo, so I thought I'd give them a try.  I think the other girls were slightly afraid of them, but everyone gave good reviews.  The texture was more muffin than cake like.  The bacon flavor was lacking.  The cinnamon cream cheese frosting was the best part of the cupcake. I would make the frosting again, but probably not the cupcake itself.  

I followed the recipe as is, no changes.  I'm still into the idea of bacon desserts, and one of these days I'm gonna bake some bacon chocolate chip cookies.  I'll let you know how they turn out.