- Will Owen
I made this many years ago when an English acquaintance was going to be in Nashville on Thanksgiving, and asked if we could do an old-fashioned authentic American feast for him if he'd buy the groceries...but he didn't care for pumpkin, and my wife despises mincemeat, which he could get in England anyway. The recipe was made as an upside-down cake, with the cut-up apples cooked in brown sugar and butter and then a batter poured over. After it baked and sat for a while it was turned out onto a dish, and served with cream to pour over. It was deliriously good.
Anyway, I've found some similar recipes, but that exact cake eludes me. It was a pourable batter, and made a very plain-looking, almost biscuit-like cake, a little crunchy around the edges. I thought Fannie's Cottage Pudding might be it, but that was too spongy. Any leads?
I saw it on FoodNetwork long time ago. They made it with pancake mix with a lot of butter and milk in the mix. The batter risen like a cake, but after resting it sort of flattend out.
My Welsh cousin who was visiting just made this last week. She called it a "Sponge" but it wasn't spongy. It was ass you described. We used Honey Crisp apples which are very tart, juicy, and sweet with a honey flavor and they were amazing in this cake and pies.
Equal parts by weight of butter, sugar, flour, and milk. A dash of baking soda and salt. (we used 8oz of each.) One egg per 8 oz of butter.
Incorporate the sugar and butter, then add flour, baking soda, salt, egg, and milk. Mix well.
Put the fruit, raw or slightly cooked into a deep casserole dish. With making with raw fruit, cover thoroughly with sugar, and dot with butter. Pour batter over the fruit and bake at around 350 until the top is deep brown. Let cool. It tastes better with a day of aging.
That looks exactly right - thank you!
I have some excellent Fuji apples I need to use, as we just started a diet that forbids any fruit for the first two weeks. One thing I remembered about this dessert is its wonderful keeping qualities - it can sit covered in the fridge for weeks, and just gets better and better. I intend to make this and freeze it, then bring it out for Thanksgiving. I will report on the results.