What do you do with that extra cup of Chardonnay and extra apples leftover from Thanksgiving, or any big family gathering? How about Apple Upside Down Polenta Cake, Warner Hall style?
2 Cups Sugar in the Raw
4 each Eggs
1 t. Vanilla extract
1 Cup Vegetable oil
1 Cup Chardonnay
1 ¾ Cup Cake flour
1 T. Baking Powder
¾ Cup Polenta (semolina flour)
5 – 6 Apples
Preheat oven to 350 degrees.
Spray spring form with non stick spray, line with a parchment circle and spray again.
Beat together eggs, sugar & vanilla.
Add in oil & wine.
Add flour, baking powder & polenta.
Peel, core & cut apples into wedges.
Sprinkle the spring form pan with 3 tablespoons of powder sugar.
Arrange the apples in the pan & add the batter.
Bake for 30 minutes.
Cover with foil and bake 30 more minutes.
Remove from the oven and cool 30 minutes.
Uncover, invert & remove the bottom of the pan.
Cover with the topping (see below).
Keep the outer spring form around the cake until it is cool.
2 Cups Sugar
½ Cup Water
1 -2 Apples, diced
Caramelize the sugar & water.
Add the apples and cook until tender.