1889 Cake Recipe Revamped Apple Upside Down Cake - Glen And Friends Cooking
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- Опубликовано: 16 окт 2024
- 1889 Cake Recipe Revamped Apple Upside Down Cake - Glen And Friends Cooking
Today Glen Cooks a pretty sturdy cake recipe from 1889 - and we drag it into the future with some caramel, spices, and apples. This makes a great caramel apple upside down cake.
Ingredients:
Caramel:
60 mL (¼ cup) butter
125 mL (½ cup) brown sugar
Pinch of salt
2 mL (½ tsp) cinnamon
2 apples-peeled, cored and cut into wedges
Cake:
2 eggs
250 mL (1 cup) sugar
250 mL (1 cup) sour cream
5 mL (1 tsp) pure vanilla extract
2 mL (½ tsp) baking soda
500 mL (2 cups) flour
7 mL (1 ½ tsp) ground cinnamon
2 mL (½ tsp) ground ginger
1 mL (¼ tsp) ground nutmeg
2 mL (½ tsp) salt
Method:
Preheat oven to 180ºC (350ºF), grease and line a 9” round cake pan.
Combine butter, brown sugar, cinnamon, and salt in a pot over medium heat.
Melt together and bring just to a simmer, then pour into base of cake pan.
Arrange apple pieces in the caramel.
Whisk the eggs until light and fluffy, then whisk in the sugar.
Whisk in the sour cream and vanilla.
Combine together the dry ingredients, then slowly stir these into the egg mixture.
Transfer to the cake pan over the apples, smooth the top, and bake for 30-35 minutes.
(probably a good idea to put a sheet pan under the cake pan.
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I always just love the "Happy Dance" after the tasting.
You know its good when Glen does his happy dance!
Me too
It is autumn: apple time! Time to make this upside-down cake.
Thanks for watching Everyone! How would you change the flavours in this cake?
Apples with pecans.
Saw this a while back, apparently it’s a thing. Lime in coffee, so I’m thinking lime zest and juice in the drizzle and coffee liqueur in the batter, maybe some pears if you need the texture.
Dark chocolate, cocoa and cream.
I think that I'd keep basically everything else as-is, but I might add a splash of good bourbon or rum to the caramel sauce, and go with peach slices instead of apples. For some reason that's calling out to me as the way to play.
Rhubarb 😋
Because of channels like yours I've become more adventurous in the kitchen. Some dishes turn out good, then I have to try and duplicate it. Some are not so good.
It is like Julie said. 'What's the worst that can happen?'
If you can eat it, it's not a failure.
I really adore that happy dance, Glen!
Can you just imagine apricot? Or peach, or nectarine? Perfect recipe you've made there, Glen! Thanks!
Or persimmon!
Nectarine would be amazing
The dance of deliciousness 😂
YES!
If you use pears, I'd recommend adding a little bit of ginger to the caramel. Another flavor that would work well is cherry with almond and vanilla in the cake.
GREAT suggestions!
Thank you, I know what I am going to do with some of the glut of pears I have!
Glenn did his Happy Dance! We have a winner!
I may be crazy, but I would put strussel on top so you have crunch and the syrup on the bottom when you flip it. Maybe serve with ice cream or whipped cream to cut the sweetness.
With blueberries? 🤤
Excellent idea
Yum! I want to come to your house for dessert
Prickly pear jam right in the middle layer!!!! Rich purple color & fruity flavor.
I had the chance to make this tonight. It really deserves the little happy dance.
I began watching you on Facebook then switched to your RUclips because it was way better... I gotta say, I love how neatly you cook. So many of the Facebook cooking videos, they're just so messy. They're wasteful too!
I know it's a weird thing to enjoy, but there it is... Lol
Also, I find your voice and manner very relaxing ❤️
Love when you reboot an old recipe 👍🏼🍎
I was waiting for this update, and I wasn't disappointed.
Thanks for this one Glen! We have had guests over the weekend for a memorial and I pulled this out for a quick dessert. It was warm, comforting and a big hit!
That looks so old fashioned and yummy. I have made apple upside down cake using a box of gingerbread mix for the cake. Never any leftovers!
Brilliant, love your ideas and how you try to encourage people to be more creative and trust themselves more with baking!
Thank You!
I'll be right over. Drooling.
I appreciate your effort to include all the measurements in 'international' form as well, makes life so much easier when you are not having a hurdle to start 'translating' the quantities at first. I have glut of apples to deal with, but even by baking this cake is not going to empty my buckets....I'm going to make one and enjoy it with cup of tea. Thank you ...looking forward to my tomorrow's baking day!
A most attractive cake. Going to try it with plums and cardamom
German apple pancake in the oven sounds good.
Making this tomorrow!!! I love the idea that instead of the pineapple, you lose the pine and just use the apple! Ooooh, pear, ginger, and apple topping! Sold!! #YUM
That looks deeeeelicious.
mmm, that looks so yum, and the pear idea sounds good, too.
Yum - you always make the best stuff. Thank you so much for doing you. Have a great weekend.
I love how you inspire people
Made this yesterday, it turned out delicious !!
That looks so good.
Exactly what I was researching last evening. Thank you I will make it.
Hey Glen ... and Friends ... love this channel so glad i found it 2 years ago when i was looking for canadian covid related short supply cooking (growing up in canada i used to watch all the cooking shows (before they got all commercialized and became more reality-tv focused) and this channel filled my nostalgia for those shows that i missed plus great tips and recipes and i love that you go into some of the history for each recipe ... but one question i have why do the shells of the eggs you cook with always look wet?? do you rinse/wash them off -- or maybe get them farm fresh ... because the eggs i use dont have that extra sheen to them -- just curious
Spartan apples are lovely. Not commercially available here in the UK. However, I once knew an elderly lady who had a Spartan apple tree, so I got to taste some.
I'm thinking orange cranberry would be lovely.
I love your little dance of joy when you really like what you have made, Glen. I reportedly do something very similar!
I made this cake last week. I made it exactly as Glen did except a slight bit more Lemon extract. My daughter said "it tastes exactly like Starbucks' lemon loaf." I hope that is a compliment. I will be making a version like this during the week. cheers
Oh gosh, when you removed the pan & I said YUM! This is a must try once we pick some apples! Thank you!
Merci, I wrote the recipe down and will make it this week. Got to use up our apples of our tree.
Gonna try this tomorrow!
Glen danced. He liked it!
Good Lord, how do you two keep your figures with the wonderful food you make?
Nice variation on a theme. What about cherry and nutmeg?
Sounds and looks wonderful.
Nice, Glen and Julie!!
Hi Glen & Julie! I live in Kitchener (near Toronto) and buy Gay Lea Gold premium sour cream for the same reason. It contains 3 ingredients: milk ingredients, bacterial culture, microbial enzyme. SO THICK and luxurious! I sometimes buy the Liberte Greek yogurt but mostly stick with the sour cream.
I love upsidedown cakes and I've experimented with lots of different fruits from bananas and nectarines to plums and cherries, all which are great, but I never tried apples for some reason. I'm going to give it a try now, thanks :D
I plan on trying this
I see those muffins on the side!
Sweet
I make something similar. I make what we call raw apple cake ( cake batter with apple pie spice) and raw peeled small diced apples. Once cooked I place a Dulce de Leche on top right out of oven and serve warm. Wanna go 1step further serve with vanilla ice cream or whipped cream. But I like it just as it is.
Love hearing the empowerment.
Looks so good Glen. FYI PC plain Greek yogurt has just the two ingredients as well. That’s what I use. I also use it for a starter when I make yogurt in the Instant Pot. 🙋🏻🇨🇦
I like the same brands as glen 🇨🇦 I live near his old childhood summer place
It really is the base to any type of banana bread apple bread or streusel 🤤it's thick and dents enough ✨😘 Good job Glenn 😎
Awesome!!
I was wondering where you were. Thanks for another great recipe video.
Another Great Video.
When I see the Glen dance and fist pump I know that cake must be good.
I checked my sour cream after watching this. It had gelatin and guar gum in it. I never would have guessed. Thanks though for saying use what you have. You're very understanding.
Looks delicious!! I’m curious what the texture of the long stored apples was like 🍎🤔
My toddler says "hi Glen!".
Had I not read the title, from the thumbnail I would have guessed this was a meatloaf LOL!
I can’t believe you two don’t have a cup of coffee or tea every time you have dessert.
Suggestions for modifying this to a pecan pie inspired version? Maybe a splash of bourbon.
That sounds just heavenly! But try with dark rum in the syrup and bourbon in the batter. That was Gramma Katherine's "secret" for peach cobbler.
I made this earlier tonight, turned out well. I will try something like Greek yoghurt next time and use a slightly wider pan and see how it goes
I admire your knowledge of historic recipes. Would it be possible to recreate a dish in honour of Queen Elizabeth? Perhaps the classic Coronation Chicken - created on occasion of her coronation in 1953. I am almost sure that Glen has a stack of vintage cook booklets from that era.
Would be good with pecans, or walnuts in the syrup.
I knew youd do this, it was the same cake we did in home ec in Aus back in the early 90s. That cook books 1st ed was 66.
You can lemon your butter up. Tea cake is a multicake. If you like a flavour. Lean into it and do it. As long as its not icing.
I LOVE apples! I love apple pie. So I'm sure I would love this. Someone else commented on your figures which I often wonder about myself. Do you both engage in a lot of exercise or just only consume the calories we see you eat? Starve the rest of the time? Ha ha. Thanks, Glen. -Marilyn
Peach, blackberry and cherry upside-down cakes are really good. I didn't make them, so I dont know what seasonings were used.
Schnozberries with schnozberry jam!
Lemon with blueberry, strawberry rhubarb... Oh, the possibilities!
Perhaps a splash of Gran Marnier in the cake if you go down the orange route?
I didn't have any lemon for my banana bread awhile ago and used orange juice concentrate. It was good with both strawberry jam, and cream cheese frosting with coconut rum. Vanilla buttercream was ok. Chocolate hummus is usually perfect when I use vanilla and lemon, but tasted wrong with the orange in my opinion. Good luck and happy experimenting!
A case for mace! Glen is straying into limerick territory.
Hi Glen. Is ot safe to add the yogurt to the copper bowl? I thought one should avoid acid in copper. But you also add baking soda so maybe that's enough to neutralize it?
For the length of time and amount of weak acid - it's perfectly fine.
May we please have Julie’s family recipe for the Christmas jujube cake. It used to be my family’s favorite but we unfortunately lost the recipe 😢
Can we get a tour of the cold room and you show how to keep apples fresh for a year?
Would it be adaptable as a sweet potato upside down cake?
I bet Carmel apple yogurt would be delicious substituted in this.
I wonder if you can use a simple syrup as a caramel stand in. I'm thinking a sage syrup with fresh blueberries
👍👍👍👍👍👍
Because 1 thumbs up isn't enough
I would make it thinner, in the sense of just a bit bigger than a flan. For fruit, I'd go with apricot. Or whatever is in season, really. Year old Spartan's? Ha ha. "Use what you have", indeed. And to answer Julie's question: what's the worst that can happen? That's what whipped cream -- no wait, dollop cream -- is for.
This reminds me of a cake I made called War Cake. It was from a cookbook containing recipes from World War II.
I live in Miami, FL. What is a cold room? Is that like a root cellar?
9:32 big air bubble. did you tapnthe cake on the bench to remove any aur bubbles?
There is no one who can multi task like a home cook. Make caramel...answer phone... pull out rest of ingredients... wipe kids or dogs feet...pre heat oven ...start dinner...whip eggs... ect
Apples in the cold room for a year?!!! How did they keep?
Winter apples probably
@@anderander5662 Just underground and isolated from the heat of the house - keeps a pretty constant cool temp and humidity for root vegetables and apples.
@@anderander5662 Probably not - even the ground temp would be too warm?
@@anderander5662 If your water table isn’t too high it is a good excuse to get a backyard tornado shelter.
Poppy seeds and lemon marmalade
Is it good enough to justify buying a copper bowl?
How about pumpkin? Wouldn’t that be good?
What's spices would be good with pear?
Cinnamon and nutmeg.
Apple pie spices complement pear pretty well. Just a little less than you'd use normally for apple
Ginger is excellent with pears.
Cardamom
😎👍👌✌🖖🤓
the turn over!
I need a glass of milk now
Glen, I’m surprised that you don’t make you own yogurt.
Oh my. Look at the inside rim between 8:45 and 8:53.
also mango would work well for this recipe
I really want to know why an apple will last a year in Glen's cold room but not a year in my fridge?
Humidity - refrigerators pull a lot of humidity out of the air inside the fridge, creating a relatively dry environment. Too dry for apple storage.
@@GlenAndFriendsCooking thank you for explaining!
I was thinking the same exact thing. Really puts another spin on heirloom fruits and vegetables…
Orange zest in the cake would add the orange to the cake itself.
I'm surprised that you didn't have sour cream since it's so easy to make yourself.
One part cultured Buttermilk and three parts whipping cream mixed together. Leave it out on the counter, in a sealed container, for a day (longer if it's cold) then refrigerate.
I'm far more likely to have sour cream in my fridge than buttermilk, which I only buy when I'm specifically planning bake with it.
@@Default78334 I like Buttermilk so it's often in my refrigerator but I understand that not everyone likes it.
I beg pineapple would go good too, after Julie said it
This looks wonderful. My only complaint is that it is a misnamed cake, as I think it is much more of a butterscotch apple upside down cake than a caramel one. 😀
I consider myself comfortable in the kitchen but paranoid enough to not let anything alone - have had enough things go wrong…