Apples and whiskey are really a wonderful combination as the tastes of both products greatly compliment each other. A few years back while eating my way through the South, I had the pleasure of dining on an incredible Bourbon Apple Pudding. I loved everything about this dessert and when I got back to California, I began playing with the recipe. After a few months of making mess-after-mess and wasting more whiskey than should be allowed by law, a warped thought entered my mind. I can turn this into a whiskey apple pie! I tried and I failed miserably. All I actually created was a gunk. Good idea, bad execution!
Even though I had failed in my attempts to make a whiskey apple pie, I couldn't get the thought out of my head. Then, in a Jack Daniels haze, it hit me. Combine some of the tastes of a Dutch Apple Pie with a cake texture and use whiskey soaked apples. Not only did I succeed but I hit the jackpot of apple desserts. This was a huge hit on our menu for a few years and now I will share it with you.
Ingredients needed to make Whiskey Apple Upside Down Cake (makes 1 8-inch cake):
- 2 Granny Smith apples, peeled, cored and thinly sliced
- 1/3 cup brown sugar
- 2/3 cup sunflower seeds
- 1/4 cup whiskey or bourbon
- 1/4 cup butter
- 2 egg yolks, beaten
- 1/3 cup sour cream
- 1 cup flour
- 1/2 cup sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbs. shortening (do not substitute butter)
- In a medium non-aluminum bowl, toss the apples with 2 Tbs. brown sugar, the sunflower seeds and the whiskey. Cover the bowl and let sit 30 minutes at room temperature.
- Pre-heat your oven to 350 degrees and line the bottom of an 8-inch cake pan with parchment paper.
- In a medium saute pan or skillet melt the butter over medium heat. Stir in the remaining brown sugar and cook until the sugar dissolves.
- Remove the pan from the heat and add the apples and their liquid to the pan. Place back on the heat and cook until the liquid comes to a boil.
- Line the bottom of the prepared cake pan with the apple slices and then pour the whiskey syrup over the apples.
- In a mixer using the whisk attachment, combine the remaining ingredients and beat until a batter forms.
- Spoon the batter over the apples and even out.
- Place in the oven and bake 40 minutes.
- Remove the cake from the oven and let cool in the pan 10 minutes.
- Carefully invert (turn upside-down) the cake onto a serving platter (the bottom is the top of the cake) and serve.
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