apple, walnut and cinnamon cake

Time for fall flavors! Today we had a beautiful sunny day with temperatures in the high 70's. It was the perfect day for apple picking and apple cake baking. Our apple tree made so many apples this year. They are perfectly imperfect and oh, so pretty. The freshness of apples paired with the warmth of cinnamon, nutmeg and walnuts inspired this upside-down cake.

INGREDIENTS

to prep for the cake:

• 6 medium-sized apples, halved, peeled, core removed

• 2 Tbs unsalted butter

• 1/3 cup brown sugar

for the cake batter:

• 1 1/2 cups walnuts, toasted and ground

• 1 cup all-purpose flour

• 1/2 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp ground nutmeg

• 1 tsp ground cinnamon

• 1/2 cup brown sugar

• 2 eggs

• 1 Tbs almond extract

• 1/2 cup sour cream

• 1/3 cup heavy cream

• 8 Tbs unsalted butter, room temperature

for the cream:

• 1 cup heavy cream, cold

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 3 Tbs vanilla sugar

• 1 Tbs whip cream stabilizer

to serve:

• ground cinnamon

INSTRUCTIONS:

1. Preheat the oven to 360 degrees F, convection setting.

2. Heat a 9 inch non-stick skillet over medium. Add the butter and allow for it to melt. Place the apple halves in a single layer cut sides down and cook for about 4 minutes until golden brown. Turn apples over and do the same for another 4 minutes.

3. Remove the apples from the skillet, and set aside.

4. Using the same skillet, add the brown sugar and 1 Tbs of water. Cook on medium until the sugar is melted, for about 2 minutes.

5. Coat a 9 inch springform pan with parchment paper. Pour the melted sugar in the pan in an even layer, then arrange the apple halves in a circle, cut side down.

6. Using a large bowl and a mixer, blend the walnuts, flour, salt, baking soda, baking powder, nutmeg, cinnamon, brown sugar, eggs, almond extract, sour cream, heavy cream, and butter until a smooth batter is reached, about 3 minutes.

7. Pour the batter over the apples and spread in an even layer.

8. Bake for 40-45 minutes.

9. Allow for the cake to cool off to room temperature then overturn onto a platter.

10. Meanwhile make the cream. Using a medium-sized bowl and a mixer, whip all the ingredients for the cream until heavy whipping cream consistency is reached, about 4 minutes.

11. Slice the cake and top each slice with a generous amount of cream and dust with cinnamon.