prevrnuti kolač sa jabukama i orasima - Apple-Walnut Upside-Down Cake


Neverovatno je, da u Cake Keeper Cakes kuvaru, postoje samo dva kolača sa jabukama. Jedan sam preinačila u kolač od krušaka i čedar sira, a drugi je ovaj. Trideset četvrti kolač (koji sam napravila) od sto (koliko ih ima) - pređoh u drugu trećinu projekta... Napravile smo ovaj kolač - moja treća sreća i najmlađa Bahova praktičarka u zemlji, i ja - za jednu sedeljku Bahovih praktičarki. Odavno se nismo sastale, tako nam vreme klizi prebrzo. Uz kolač i kaficu konačno provedosmo par divnih sati u ćaskanju.





(please scroll down for recipe in English)


Potrebni sastojci:

za gornji deo:

  • 6 kašika putera
  • 2 veće jabuke
  • 2/3 šolje smeđeg šećera
  • 3 kašike javorovog sirupa
  • 1/4 šolje oraha, tostiranih, ohlađenih, pa naseckanih
za kolač:
  • 1 1/2 brašna
  • 2 kašikice praška za pecivo
  • 1/2 kašikice cimeta
  • 1/4 kašikice soli
  • 1/2 šolje putera
  • 3/4 šolje šećera
  • 2 jajeta
  • 1 kašikica ekstrakta vanile
  • 1/2 šolje mleka

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof. Jabuke oljuštiti i naseći na režnjeve.

U velikom tiganju (ja sam to radila u najvećem voku), zagrejati jednu kašiku putera, pa na njemu dinstati jabuke dok ne počnu da dobijaju rumenu boju. Mešati sve vreme.

Pet kašika putera, u drugoj zdeli, zagrevati dok ne počnu da pene. Umešati u to šećer, smanjiti vatru i mešati oko dva minuta. Preliti u podmazan kalup. Politi ovo javorovim sirupom, pa pobacati preko seckane orahe. Poređati jabuke preko svega.

Brašno, prašak za pecivo, cimet i so pomešati.

Puter i šećer mutiti dok ne postanu penasti. Ovome dodavati jedno po jedno jaje i mutiti nekoliko minuta da smesa počne da dobija na volumenu. Sad umutiti sledećim redom: trećinu smese brašna, pola količine mleka, drugu trećinu smese brašna, ostatak mleka, pa ostatak brašna.

Preliti ovo testo preko jabuka i peći četrdesetak minuta. Po vađenju iz rerne odmah prevrnuti kolač. Sačekati da se prohladi pre služenja.





For the topping:


6 tablespoons (3⁄4 stick) unsalted butter

2 medium Granny Smith apples, peeled, cored,

and cut into thin slices

2⁄3 cup packed light brown sugar

3 tablespoons pure maple syrup
1⁄4 cup walnut pieces, toasted, cooled, and
finely chopped

For the cake
11⁄2 cups unbleached all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter, softened
3⁄4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1⁄2 cup milk






MAPLE SYRUP GIVES THE CARAMEL on this upside-down cake a seasonal flavour. Precooking the apples helps concentrate their flavour and gets rid of excess moisture.





Make the topping
1. Preheat the oven to 350ºF. Grease a 9-inch round nonstick cake pan and dust with flour.

2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the apples and cook until they begin to brown and soften, stirring frequently about 5 minutes. Set aside to cool.

3. Heat the remaining 5 tablespoons of butter in a medium saucepan over medium heat until foaming. Stir in the brown sugar, turn the heat to medium-low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Drizzle the maple syrup over the sugar mixture. Sprinkle
the nuts evenly over the sugar. Arrange the apple slices in concentric circles on top of the sugar mixture. Set aside.




Make the cake

1. Combine the flour, baking powder, cinnamon, and salt in a medium mixing bowl.

2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low, add the eggs, one at a time, scraping down the sides of the bowl after each addition.
When the eggs have been added, turn the mixer to high speed and beat until the mixture is light and increased in volume, about 2 minutes. Stir in the vanilla.

3. With the mixer on low speed, stir in 1⁄3 of the flour mixture. Stir in 1⁄2 of the milk. Repeat with the remaining flour and milk, ending with the flour. Scrape down the
sides of the bowl and beat the batter on high speed for 30 seconds.

4. Pour the batter over the apples, gently spreading it into an even layer with a
spatula.

5. Bake until the cake is golden and a toothpick inserted into the centre comes out
clean, 35 to 40 minutes. Transfer the pan to a wire rack and let stand for 5 minutes.

6. Holding the pan and a plate together firmly with oven mitts, immediately invert
the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom
of the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature.


7. Store uneaten cake in a cake keeper at room temperature, or wrap loosely in plastic and store at room temperature for up to 2 days.



This is thirty-fourth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours


I'm linking this post with Cookbook Countdown #17 hosted by 




I made you laugh, I made you cry
I made you open up your eyes
Didn't I?

I helped you open out your wings 
Your legs, and many other things
Didn't I?

Am I the greatest bastard that you know?
The only one who let you go?
The one you hurt so much you cannot bear?

Well, we were good, when we were good
When we were not misunderstood

You helped me love, you helped me live
You helped me learn how to forgive
Didn't you?

I wish that I could say the same
But when you left, you left the blame
Didn't you?

Am I the greatest bastard that you met?
The only one you can't forget?
Am I the one your truth's been waiting for?

Or am I just dreaming once again?
Some dreams are better when they end

Some make it, mistake it
Some force and some will fake it
I never meant to let you down
Some fret it, forget it
Some ruin and some regret it
I never meant to let you down

We learn to wag and tuck our tails
We learn to win and then to fail
Didn't we?

We learn that lovers love to sing
And that losers love to cling
Didn't we?

Am I the greatest bastard that you know?
When will we learn to let this go?
We fought so much, we've broken all the charm

But letting go is not the same
As pushing someone else away

So please don't let on
You don't know me
Please don't let on
I'm not here
Please don't let on
You don't love me
'Cause I know you do
I know

That some make it, mistake it
Some force and some will fake it
I never meant to let you down
Some fret it, forget it
Some ruin and some regret it
I never meant to let you down
I never meant to let you
I never meant to let you down
I never meant







4 komentara:

Emily kaže...

Oh My! This look so good! and tempting!

Dubravka Belogrlic kaže...

Jabuke, cimet i orasi ,kombinacija iz raja! Pre neki dan razgledam na e bay neke plehove za kolače i naidjem na jednu vintage za kuglof i setih se tebe, I ja bih je rado kupila ali kako je šalju iz Amerike poštarina mi je preskupa,a zaista je divno dekorisana sa cvetovima, nisam do sad još videla.

katin špajz kaže...

O, da... i ja zagledam te starinske modle za kuglofe i razmišljam koliko li ih se vuče po vojvođanskim špajzovima... ali ne nailazim po antikvarnicama na njih

kitchen flavours kaže...

Lovely cake! Looks so moist and delicious!

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