Monday, October 26, 2009

Autumn Party Recipes

Yesterday, I promised via Twitter that I'd post the recipe for the Apple Upside Down Cake I took to a party for Beckett's playgroup. I also took a very simple appetizer that will amaze you with it's ease and deliciousness.

So, without further ado, here's the recipe...Oh! Wait! There actually is further ado. I should note, that the recipe does not call for pecans. At all. But, I decided to add pecans into the butter/brown sugar layer that goes into the bottom of the pan. I also sprinkled the apple slices that go on top of that bottom layer with cinnamon and it all tasted fantastic. If you don't like nuts, don't do it, but come on! Pecans. Brown Sugar. Butter. Together! I'm just sayin'.....

Oh! And, if you want, you can just substitute a yellow butter cake mix and add the apples and spices into that if you don't want to fool with mixing a cake from scratch. Which, by the way, y'all, is what I did!

Okay, so now, without any further ado,
Apple Upside Down Cake:

Ingredients
1/3 cup butter, cut up
1/3 cup packed brown sugar
6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
1-1/3 cups all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
Vanilla ice cream (optional)
directions
1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.

2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).

3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.

And for the appetizer. You won't believe how easy this is. But it's so yummy....

Jalapeno Jelly Cheese Spread:

1 block Cream Cheese
1 cup Cheddar Cheese, shredded
Jalapeno or other pepper Jelly (You can also use a sweet-hot Chow-Chow or Pickaninny sauce for this if you prefer)

Mix softened cream cheese and cheddar until smooth. Shape into a ball or use a mold to shape.
Remove cheese from mold and put on serving tray.
Spoon jalapeƱo jelly over cheese and serve with Wheat Thins or other crackers.

3 comments:

Stephanie - Wasabimon.com said...

This recipe looks lovely. I love your blog. :)

DogwoodGirl said...

Looks yummy. Might have to try. . .

Dawn said...

Thanks, y'all! I cannot tell you how yummy this cake is. I don't usually like fruit in my dessert unless it's a cobbler, but this was delish.