WHISKEY APPLE UPSIDE-DOWN CAKE
This boozy sweet and salty cake is the perfect ending to any meal. “Not only does it pair beautifully with just about any nightcap you can think of, it will taste even better in the morning, warm with a cup of coffee,” Gray says.
Serves 8
Whiskey caramel sauce 4 cups granulated sugar 1 1/3 cups whiskey 3/4 cup unsalted butter, softened 1/4 tsp. salt
Cake 4 Granny Smith apples, 1/2-inch dice 2 2/3 cups all-purpose flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. kosher salt
2 cups granulated sugar 1 cup unsalted butter 4 whole eggs 2 tsp. vanilla extract 1/2 cup whole milk
For sauce: Cook sugar in a 2-quart heavy saucepan over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar is melted into a deep golden caramel. Remove from heat and carefully add whiskey, butter and salt (caramel will bubble). Cook over medium heat until sugar evaporates. Cool sauce to warm. For cake: Preheat oven to 325 degrees. Grease an 8-inch cake pan lightly on sides with nonstick spray. Spread bottom of pan with whiskey caramel sauce, then an even layer of diced apples. In a medium bowl, mix together flour, baking powder, cinnamon and salt. Set aside. In a large bowl, beat together sugar and butter until fluffy. Add eggs one at a time, then vanilla. Alternate mixing in flour and milk. Pour into prepared pan and bake for 45 minutes or until an inserted toothpick comes out clean.
38
January/February 2022
Powered by FlippingBook