Author Topic: Ukrainian Yeast Upside Down Apple Cake (Dohory Dnom Yabluchnyy Drizhdzhi Platsok  (Read 8903 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,586
    • View Profile
    • http://www.ukrainianclassickitchen.ca
Ukrainian Yeast Upside Down Apple Cake (Dohory Dnom Yabluchnyy Drizhdzhi Platsok

A light yeast raised batter bakes atop of a delicious brown sugar, honey, nut, and sliced apple base. After it is baked you invert it so that the topping will drizzle down onto the warm cake.  Tastes like cinnamon honey bun but with apples.

TOPPING:

1/3 cup unsalted butter
1 cup chopped walnuts or pecans
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 Tablespoons honey (blueberry honey used)
1 tart apple, peeled, cored, and thinly sliced - Granny Smith apple - (more if you have a small apple)

BATTER:

1 Tablespoon active dry yeast (1 envelope )
1/4 cup lukewarm water
1 teaspoon sugar
1/4 teaspoon ground ginger

2 cups all purpose flour
1/4 cup whole wheat flour (or all purpose flour)
1/4 cup sugar
1 teaspoon salt
1 large egg - beaten
1/4 cup unsalted butter, melted
1/2 cup lukewarm water

Lightly grease a 9-inch square pan.


Melt the 1/3 cup butter in a nonstick skillet over medium heat.  Add the walnuts or pecans and heat until the butter is light brown and the nuts are toasted. (Don't burn them).   Remove from the heat.  Spread the mixture into the prepared pan.  Mix the brown sugar and cinnamon in a small bowl and sprinkle over the nuts.  Drizzle the honey over evenly.  Arrange the apple slices in rows over the mixture and set aside.

FOR THE DOUGH: Dissolve the yeast in 1/4 cup lukewarm water 1 teaspoon sugar and ground ginger until bubbly about 5 minutes. 

In a large bowl of an electric mixer, blend the flours, sugar and salt. With the mixer on medium, add the beaten egg, 1/4 cup melted butter, and 1/2 cup lukewarm water and the yeast, beat until smooth about 5 minutes.

Drop the batter by spoonfuls onto the sugar, apple mixture in the baking pan.  (The yeast dough needs to be spooned because it is so elastic it is difficult to spread.  After spooning in the dough use fingertips to spread evenly.)  Cover and let rise in a warm place until doubled about 45 to 60 minutes.

Preheat the oven to 375 F.  Place oven rack second level from the bottom.

Bake cake for 30 to 35 minutes, until golden brown.  Remove from the oven and run a knife around the edges of the cake and immediately invert onto a serving plate and serve warm. Serves 4 to 6.

« Last Edit: January 21, 2013, 11:32:07 AM by Olga Drozd »