This apple cake is like nothing I've ever tried before. With very little batter and mucho apples, it is high in fiber and vitamin C, while low in carbohydrates from flour. While apples are the basis of many traditional and contemporary Irish desserts, I modified this recipe using several I found. I added a double dose of apples and it is wonderful.
- 4 tablespoons organic butter at room temperature
- 1 cup organic granulated sugar
- 1 organic egg, beaten
- 4 medium organic Granny Smith apples, cored, peeled and diced (4 cups) I use a countertop peeler/corer/slicer for this task to finish 4 apples in less than a minute!
- 1/4 cup chopped organic or all natural walnuts, optional (I omitted these)
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon aluminum free baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon organic ground cinnamon
- 1/2 teaspoon organic ground nutmeg
- 1 cup organic all-purpose flour
- Organic whipped cream or vanilla ice cream (for serving)
- Preheat the oven to 350 degrees.
- Generously grease an 8-inch square cake pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg, apples, nuts, and vanilla and stir well.
- Sift in the dry ingredients and mix well.
- Pour the batter into the prepared pan.
- Bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes.
- Let the cake cook in the pan for 5 minutes.
- Unmold and serve warm or at room temperature with whipped cream or vanilla ice cream.
© photo copyright Carrie Boyko
Irish Apple Cake Upside Down
Source of Recipe: Food historian and cookbook author Theodora FitzGibbon, with amounts and ideas from other recipes.
Tomorrow I'll be revisiting Make Me Sustainable for an update on how I'm doing. I've been making step by step changes in my lifestyle and other factors, and will reassess my carbon footprint. Come along for a trip into the world of evaluating your carbon footprint. We'll see if I have been able to improve mine.