|Granny's apple tree|
After she peeled the apples, she would slice them and spread them over a rack above the stove to dry. I remember looking at that rack, wires woven together to make quarter inch squares, and imagining it was something magical. It would always excite me when I walked into her house and saw the rack, sometimes filled with apples already, sometimes not. Either way, I knew something great was in the works. I tend to remember that production each year fall rolls around. My dad just said Granny would growl at him any time he would sneak a slice from the rack before they had dried. I always remember her looking the other way when I did it...
|Apples still grow on the apple tree at my Granny's house.|
Because I love fall food and apples are a huge part of that, here is my recipe for apple upside down biscuit cake:
3 tbs unsalted butter
1/2 C brown sugar
2 or 3 peeled granny smith apples (But really, any apples you have will do. I have made this with the red and yellow colored apples from the tree that grows outside my dad's house, and it was delicious.)
A pinch or two of fresh grated nutmeg
1 C flour
1/4 C granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
5 tbs unsalted butter
1/2 C buttermilk
Fist, see if you can peel an apple without breaking the peel. Apparently it is good luck if you can do it. My Granny was pretty lucky :-)
Preheat oven to 425 degrees
In a cast iron skillet, melt the butter over medium heat and add brown sugar and a few grates of nutmeg. Stir to mix until sugar is incorporated, then remove from the heat. Add apples. If you'd like, you can simply arrange the apples in an aesthetically pleasing manner and leave it at that. I prefer to mix the apples in with the brown sugar mixture, then just make sure the bottom of the pan is covered with apples. I have tried this both ways, it is good no matter what. Set the pan aside.
In a medium bowl whist together all dry ingredients, then add butter and using your hands work the butter into the dry ingredients until the mixture resembles course meal. Add the buttermilk and mix just until incorporated. Pour the biscuit dough over the apples. It is not necessary to completely cover the apples, but try to spread the mixture evenly over the apples, spreading the dough out to about one inch from the sides of the pan.
Bake the cake in the oven for 25-30 minutes, or until golden brown and firm to the touch. Let the cake cool a bit before inverting it onto a plate or cookie sheet. Replace any apples that stick to the skillet.
I hope you enjoy this lovely fall treat! It is great for dessert or breakfast/brunch. If you try it, let me know how it turns out! (And if you were able to peel an apple in one piece.)