(Thanks to Kitchen Sink Recipes for the recipe and the inspiration!)
- Always have a recipe, but don’t follow it exactly – creativity is your friend!
- 1 c. buttermilk = 1 tbs. white vinegar + fill cup with milk (even soy!)
- Note your substitutions, because when people love it, they want to know your recipe magic
- Measure out ingredients so that things aren’t burning while you sift flour mid-recipe
- Share with friends – even the internet kind :)
(Can you guess what I did this morning?)
Apple Upside-Down Biscuit Cake
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 lb Granny Smith apples, peeled, cored, and cut into thin wedges
For biscuit cake:
1 cup all-purpose flour*
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup well-shaken buttermilk
Accompaniment: crème fraîche or sour cream (optional)**
Preheat oven to 425°F.
Heat butter in an ovenproof 10-inch*** heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.
Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.
Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)
Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.