Sick. Wearing PJs all weekend, drinking gallons of honey-lemon water, Izzy-cuddles, and feeling sorry for myself is pretty much the only items on my to-do list this weekend. At least I have company; Chris has this crud too.
I should mention that I am not a good patient. In fact, one of the few times I LOLed this weekend, between moaning and cussing like a sailor in response to every cough and nose-blow, was when I saw this on Pinterest:
Enough of me feeling sorry for myself.
Last weekend, we had our very first gathering at our house, complete with a bonfire (+smores), a dance party, copious amounts of alcohol, and a taco bar. Sounds like a pretty good time, right!? Most of the wee-ones in attendance had upper-respiratory ailments of some sort, so it comes of no surprise that the love was shared.
Since going apple picking the week before, we had hardly put a dent in the half-bushel of apples I was convinced we needed!
I considered bobbing-for-apples as a form of entertainment at our little soirée but it was 25 degrees outside, so I had to come up with a warmer alternative and one that wouldn’t cause pneumonia.
I consulted my vintage copy of Joy of Cooking in hopes I could find a delicious apple dessert, and I came across a recipe for Skillet or Upside down cake.
The recipe “…conventionally calls for canned pineapple…” but lists a number of alternatives including other canned and frozen fruits. Since I hadn’t gotten around to canning any of my apples yet, I went the fresh route.I also had a pint of ricotta left over from the lasagna I made a couple weeks ago, and having had ricotta cake before, I figured I would throw it in as well.
The end result was a very wet cake. Like, well, exactly what the recipe says it is: an upside down cake. I broiled it for a few minutes to brown some of the apples because it looked a little insipid right from the pan.
I remember seeing Pineapple Upside Down cake on nearly every shower, potluck, and post-funeral table growing up. I always avoided it because I didn’t like the texture as a kid. Luckily, I’ve grown out of that aversion to wet cakes, and me and my guests really enjoyed this one. I hope you will, too.
P.S. Bare with the pics. I’ve been using my phone because we misplaced the fancy-pants-camera battery charger in our move…back in May. I know. I know. I should pack boxes better next time.
- 1 stick of unsalted butter
- ½ cup packed brown sugar
- ½ cup maple syrup
- 1 tsp. cinnamon
- 3 large firm, crisp apples, peeled, pitted, and thinly sliced
- 1½ cup of cake flour
- 2 tsp. baking powder
- 4 eggs, separated and room temperature
- 1½ cup whole milk ricotta cheese
- 1 Tbsp. butter, melted
- 1 tsp. vanilla
- ¾ cup sugar
- Preheat oven to 350 degrees.
- Melt 1 stick of butter in a skillet over medium heat. Add brown sugar and cook until sugar is dissolved. remove from heat and stir in maple syrup.
- If using the skillet for the cake (recommended), arrange apples over butter-syrup mixture in whatever pattern you choose. If using cake pan, transfer butter-syrup mixture to pan, pouring evenly on the bottom and arrange apples on top. Sprinkle apples with cinnamon. Set aside.
- To make the cake batter, sift cake flour and baking powder together.
- In a separate bowl, beat together the 4 egg yolks, ricotta, 1 Tbsp. melted butter, and vanilla. Set aside.
- In another bowl, whip 4 egg whites until soft peaks form. Fold in sugar, 1 tbsp. at a time.
- Next, fold in the ricotta-yolk mixture. Then, fold in the sifted flour, a quarter cup at a time.
- Pour batter over apple mixture and cook for 40 minutes, or until cake is golden brown and firm.
- Immediately after baking, reverse the cake onto an oven-proof serving plate and let sit until pan has cooled.
- Once skillet/pan has cooled, lift carefully.
- Place cake under broiler for a few minutes to caramelize apples. Remove from oven and brush top of cake with some of the pooled sauce from the platter.
- Sprinkle cake with brandy or serve with whipped cream (Joy of Cooking's suggestions).