As the Leaves Turn

I really love this time of year with the leaves showing off all of their vibrant colors.  The chill in the air in the early morning.  I just dread getting out of my warm and snuggy bed.  I rush to turn the shower on and get it all warmed up.

Mmmm, caramel

Only to find that the warm water has been stolen from me from a certain little boy who has taken to morning showers.  I'm thinking it has something to do with his being in the seventh grade.   Apparently, it's important to smell good and have good hygiene when you're in seventh grade.  The weekends however are off-limits as he holes up in his room for a weekend of marathon gaming.  Aaaah, the weekends.  Some people look forward to having the weekend off of work, I look forward to a warm shower.



In case you haven't noticed Deelicious Sweets has been posting a lot of, well, sweets.  I just can't get enough of these fall treasures that come around once a year.  They make me feel all warm and fuzzy inside.

And since we have kids that means there are many a Friday night we are warm and snuggy at home.  Which means I turn on my oven and warm my hiney by the stove.  Oh, and I bake and bake and bake my little heart out.

I am by no means complaining.  I've had my share of going out, indulging a bit too much and the hang-over that always comes along with it.  Each year as I get older, the hang-overs seem to last longer and longer.  It's ugly.   No thanks!

How do you spend your Friday nights?  Did you watch the Cardinals win the World Series with the rest of the world?  Did you set off fireworks like my entire subdivision did?  Did you wake up and go to yoga this morning?  No?  I didn't think so as I only had one dedicated student in class today.  Slackers!

Caramelized Apple-Walnut Upside-Down Cake
Yield: 8 servings

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Ingredients:

• 3/4 cup unsalted butter, at room temperature, divided into 4 Tb. and 8 T.
• 3/4 cup plus 2 T. light brown sugar
• 1/2 cup chopped walnuts
• 1 large Granny Smith apple (or 2 small)
• 1 1/2 cups all-purpose unbleached flour
• 2 t. baking powder
• 1/4 t. salt
• 1 cup organic cane sugar
• 1 t. vanilla extract
• 2 large eggs, seperated
• 3/4 cup milk
• 1/4 t. cream of tartar

Instructions:

1. Place the oven rack in the center of the oven, and preheat to 350. Lightly butter a 9-inch round cake pan.
2. In a small saucepan over medium-high heat, combine 4 Tbsp. butter, the brown sugar and a pinch of salt and stir constantly until the sugar dissolves. Boil gently for about two minutes.
3. Pour mixture into the bottom of the cake pan and spread evenly. Sprinkle the chopped walnuts and arrange the apple slices over walnuts in a circular pattern, overlapping slightly, if necessary.
4. In a medium-size bowl, sift together the flour, baking powder and salt. Set aside.
5. In a large bowl with electric mixer, beat remaining 8 Tbsp. of butter with the sugar until light and fluffy - about two minutes. Beat in vanilla and egg yolks. Reduce mixer speed to low, and alternately add the flour mixture and milk in three batches. When a few streaks of flour are left, fold batter by hand until smooth.
6. In a medium bowl with a clean electric mixer, beat the egg whites and cream of tartar until they form firm peaks. Stir a quarter of the beaten egg whites into the batter, and then genly fold in the remaining whites until well-blended.
7. Pour the batter over the apples, and smooth. Bake for 50 minutes or until a toothpick comes out clean. Cool in the pan for 20 minutes and then invert onto a serving platter. Serve warm or at room temperature. Garnish with whipped cream and toasted walnuts if desired or just eat it as is like I did. I won't judge!

Adapted from Pies and Cakes

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Servings: 1

Calories:  379

Total Fat:  23.6 g

Cholesterol:  100 mg.

Sodium:  1005 mg.

Protein:  4.5g.

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