Once upon a time, when I first went vegetarian, I struggled to find recipes that appealed to Jim & me. They always seem to be stews which overcooked the vegetables. Bland and boring. It seemed that we ate the same 4 or 5 dishes over and over.
All the cookbooks I seem to pick up were unexciting. They would work if you were interested in living like Euell Gibbons. That isn’t what I want. Boring. Blah. Ho hum.
Then one day, our Fed Ex guy showed up at our door! Jim had sent me a surprise delivery! A box full of vegetarian cookbooks! The Joy of Cooking vegetarian cookbook. I bet you didn’t know that they had written that. Crescent Dragonwagon’s Passionate Vegetarian, The Vegetarian Epicure by Anna Thomas, and last but not least, Jeanne Lemlin’s Vegetarian Classics. These cookbooks were wonderful and made me vegetarian for life. So many great recipes from each.
And here is The Apple Upside Down Cake from Vegetarian Classics!
This super easy cake that is moist and delicious. It’s suppose to make 8 servings. I cut it into 12 servings and with a little non-fat whipped cream, it’s more than enough!
4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples)
6 tablespoons unsalted butter, very soft
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup unbleached flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Preheat the oven to 350 degrees F.
Lightly butter the sides of a 9-inch cake pan (not a springform pan). Also, I have used a 10-inch pan, which works very well.
Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them.
To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes.
Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top.
Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving.