Apple Upside Down Chiffon Cake (adapted from Baking with Julia: Sift, Knead, Flute, Flour, And

Savor... written by
orie !reen"pan#:
$he $opping:
%&' "ti(k un"alted butter
% (up pa(ked brown "ugar
)*+ apple", peeled and (ut into , pie(e" ea(h (-.m a(tually not "ure what kind of apple - have for the"e...they were given to
u" by !." friend" who grow their own. $hi" re(ipe originally (all" for ne(tarine" whi(h would be awe"ome in thi" a" well#
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*0reheat oven to )12f.
*3rap the bottom of a "pringform pan with aluminum foil to prevent any dripping.
*4ut the butter into (hunk" and put them into a %25 "pringform pan ()5high# and pla(e over medium low heat to melt the
butter. 6emove the pan from the heat and "prinkle the brown "ugar evenly over the butter and pat it down. Arrange the
apple" over the "ugar in a de(orative way (however you like#.
*Set a"ide.
$he Streu"el:
%&+ (up ha7elnut", peel" removed (the re(ipe (all" for almond", but - have ha7elnut" onhand, "o that." what -.m u"ing#
%&) (up all*purpo"e flour
%&+ (up pa(ked dark brown "ugar
% t"p (innamon
% t"p ginger
%&' "ti(k (old un"alted butter
%&' (up 8ui(k (ooking (not in"tant# oat"
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*$oa"t your ha7elnut" in the oven on a "heet pan for about , to %' minute", or until
golden brown and fragrant. 6emove from oven and (ool before pro(eeding.
*9ine the "heet pan with par(hment.
*0ut all of the ingredient" for the "treu"el into the bowl of a food pro(e""or and pul"e :u"t to mi; the ingredient" and (hop
the ha7elnut" and butter. Should be rough and (rumbly.
*Spread the "treu"el out onto the pan and bake for %2 to %1 minute", "tirring on(e or twi(e, until golden brown. -t will "mell
heavenly. Allow to (ool while you prepare the (ake.
%
$he 4hiffon 4ake:
% %&' (up" "ugar
% (up all*purpo"e flour
% t"p baking powder
% t"p baking "oda
%&+ t"p "alt, ko"her if you have it
+ large egg", "eparated
%&' (up vegetable or "afflower oil (-.m u"ing vegetable#
%&' (up fre"h lemon :ui(e
' large egg white"
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*Sift together % (up "ugar, the flour, baking powder and baking "oda onto a "heet of par(hment or wa;ed paper, add the "alt.
*-n a large bowl, whi"k together the yolk", oil and lemon :ui(e until blended. !radually add the dry ingredient" to the yolk
mi;ture, whi"king. Set a"ide.
*Beat the < egg white" in a mi;er fitted with a whi"k atta(hment(or do it by hand if you are feeling "trong*of*wri"t#.
Starting at low "peed, beat the white" until they are foamy and form very "oft peak".
-n(rea"e your "peed to medium*high and "lowly add the remaining %&' (up "ugar, beating until the white" are thi(k and
"hiny and hold peak". Fold about %&) of the white" into the yolk mi;ture to lighten it (thi" i" (alled 5"a(rifi(ing5#, then turn
the yolk mi;ture into the egg white" and fold gently until thoroughly blended.
*S(rape half of the batter into the fruit*lined pan, "mooth the top with an off"et "patula, and "prinkle the "treu"el over the
top (re"erve a little bit to de(orate the baked (ake#. $op with the remaining batter and
"mooth. 0la(e the pan on a "heet pan and bake for +1 to 12 minute" (or until a toothpi(k in"erted in the (enter (ome" out
(lean, mine a(tually took a good hour and %2 minute" to bake, the top(bottom# "tarted to get to dark, "o - had to tent "ome
aluminum foil over to keep it from getting darker#. 6emove the (ake from the oven and allow it to (ool at lea"t '1 minute"
before inverting onto your "erving platter.
*=n:oy warm and naked (the de""ert, not you...well, if you want to be warm and naked, who am - to 8ue"tion it>#, or dre""
it up with "ome i(e (ream or whipped (ream.
$hi" (ake i" good. - mean, wow, it." got a yum fa(tor of %% out of %2. $he ha7elnut "treu"el (ombined with the moi"t
'
lu(iou" brown "ugar (oated apple" i" out of thi" world. ?y blog (ould not have a"ked for a better birthday (ake@
Aappy Baking@
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