Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, November 26, 2010

Is your week slightly upside down with busyness? This upside-down apple cake makes a great, quick Thanksgiving-week breakfast

We all know about pineapple upside-down cakes, but here's a new wrinkle—an apple upside-down cake. In my recipes that call for fresh apples was this little gem called Spiced Apple Cake that sounded just perfect for the Thanksgiving season. Although Spiced Apple Cake probably was designed to be a dessert, we ended up dining on it for breakfast for several mornings in the past few days. Looking for a great breakfast item to serve company who still might be in your house for the holidays? You can't beat this one.

One-and-a-half cups of peeled apple slices (any variety) go on the bottom of a nonstick pan that has had butter melted in it and sugar sprinkled over the apples. Then spray the sides with nonfat cooking spray. Trust me—this preparation is sufficient to guarantee that the cake will turn out of its pan without hassle—even in a pan that's not of the nonstick variety (the kind I had on hand to use, by the way). When the dessert emerged from the oven, I approached the removal of it with great trepidation, but I let it cool for about five minutes, ran a spatula around the edges, and used the spatula to dig underneath the cake a little to be sure all was loosened. Holding my breath I turned it over on a cake plate and voila! a perfect unfurling of a perfect cake, with all the apple topping in place!

Family Circle magazine of a few years back gets credit for this delightful recipe, which recommends serving it slightly warm with whipped cream. Fat-free whipped topping for us, of course, although without that on hand, we used Hubby's fat-free vanilla yogurt instead. Divine! Boy, were we sorry when this little upside-down dish was gone—good to the very last crumb.

Spiced Apple Cake

11 tablespoons unsalted butter, softened
1 1/4 cups packed dark-brown sugar (can use brown-sugar substitute)
1 1/2 cups peeled apple slices, any variety
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt (or salt substitute)
2 eggs (or egg substitute)
2/3 cup milk (we use skim milk)
whipped cream, if desired (or fat-free whipped topping)

Place 3 tablespoons of the butter in a 9-inch round nonstick cake pan. Coat sides of pan with nonstick cooking spray. Place pan in oven while heating the oven to 325 degrees. When butter is melted, remove pan from oven. Sprinkle with 1/4 cup of the sugar. Carefully fan apple slices, overlapping in pan. Sift flour, baking powder, cloves, allspice, and salt into a medium-sized bowl. Set aside. In a large bowl beat remaining 8 tablespoons butter and remaining 1 cup sugar until sooth. Beat in eggs. Add half the flour mixture, then milk, then remaining flour. Beat until smooth. Pour into pan. Bake cake at 325 degrees for 1 hour or until pick inserted in center comes out clean. Run a think knife around cake; invert onto a plate. Remove pan; replace any apple slices stuck to pan. Serve slightly warm with whipped cream, fat-free topping, or nonfat vanilla yogurt.

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