Chef Jeffrey Buben's Apple and Vidalia Upside Down Cake
1 cup Vidalia onions, peeled and cut into 1-inch strips
2 tablespoons vegetable oil
6 Granny Smith apples, cored, peeled, halved, and cut into 1/8-inch slices (maintaining the apples form)
cup butter
cup brown sugar
Batter:
2 large eggs
cup plus 2 tablespoons all-purpose flour, sifted
1 teaspoon double-acting baking powder
5 ounces whole milk
1 teaspoon vanilla extract
cup plus 2 tablespoons granulated sugar
Garnish:
1 cup confectioners' sugar, for dusting
- Preheat the oven to 350 degrees Fahrenheit
- Caramelize the onions by cooking them for 1 hour on a sheet pan greased with vegetable oil. Remove.
- Bake the apples in the oven for 4 to 5 minutes on a greased sheet pan. Remove.
- Melt the butter in a 10-inch skillet and add the brown sugar. Stir with a wooden spoon until dissolved. Remove the pan from the heat and add the caramelized Vidalia onions.
- Make the batter: In the bowl of an electric mixer, beat the eggs with the flour, baking powder, milk, vanilla extract, and sugar until well incorporated.
- Line a 9-inch greased bundt or cake pan with parchment paper. Make a layer of butter and brown sugar mixture with caramelized onions. Place the apple slices with the core side up and cover the onions. Press the onions down between the apples to fill in the gaps. Cover with the batter. Bake approximately 45 minutes.
- Remove from the oven and, when the cake reaches room temperature, reverse the pan on a serving tray. Place the confectioners' sugar in a sifter and lightly dust the top of the cake.
Serves: 8
