Upside-down Apple Cake

I know, I said I was done with apples but I could not resist this one. I was looking through a notebook I have had since my teen years (and I won’t tell you how long ago that was). Apparently, I have always been fascinated with desserts because I have a full collection of recipes cut from various magazines. At the time, I was not concerned with where I found them, I therefore do not have a source to cite.

Ingredients:

• 2-3 big apples
• 150g flour
• 4 eggs
• 90g butter
• 100g sugar
• 50g powdered sugar

Preparation:

1. Butter and flour a 9” cake pan.
2. Peel the apples, slice them and put them in a circle in the pan. Have the apples overlap each other tightly.
3. Preheat the oven at 350º.
4. In a large bowl, beat 2 eggs and 2 yolks with the sugar.
5. Beat the two remaining whites into firm peaks.
6. Then add the melted butter, the flour and the two whites to the egg and sugar mixture.
7. Pour the batter over the apples.
8. Bake in the oven for 40 minutes.
9. When done, let the cake cool down slightly before removing it from the pan.
10. Sprinkle powdered sugar on it just before serving.

This cake is pretty easy to make, although slightly heavier than the one I made a couple weeks ago. One of my tasters mentioned she could taste the eggs but nobody else did. Maybe she was extremely sensitive to eggs. Let me know if you notice something similar. Anyway, I would not recommend having this cake as dessert after a good meal, it is too heavy. Instead, this is good for afternoon tea, coffee break... you know, indulgent moment.

You could easily replace the apples with pears, I can already taste it and it would be fantastic! If using canned half pears, remembers to put the curved half down onto the bottom so that it shows when turning your cake upside-down.

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