Category Archives: apple

Apple Cinnamon Upside-Down Cake {Seven Year Anniversary}

In years past, I might have gone with a flashier recipe to celebrate seven years of this blog, but this year I’m keeping it low key and doing what comes naturally. I’m just glad to be here.

Apple Cinnamon Upside-Down Cake​

I’ve been open about needing a break this past summer. Though the baking never stopped, I’m very much getting back into the swing of posting. I am currently writing to you on a Friday afternoon from the New York City subway—it’s not the first time and certainly not the last. E2 Bakes has always been a little bit of a patchwork. A little time here, a little time there. Late nights, early mornings, set baking hours with a little wiggle room, writing content on public transit between appointments—it all makes this place function.

Of all of that, the baking and recipe testing is obviously the most important. I need to spend time making the things that I want to make not just because it’s enjoyable for me, but because those things are just better. See exhibits A, B & C of many (many, many). I am not one of those who thinks being “made with love” is crucial for success (I have made plenty of delicious things while absolutely furious), but it sure doesn’t hurt.

Apple Cinnamon Upside-Down Cake​

This Apple Cinnamon Upside-Down Cake was made with joy, on the fly, in pajamas, on a Monday morning in my kitchen. I didn’t shop for any specific ingredients or make a plan; I just saw what I had (a fridge drawer full of apples) and went from there. It was, to be frank, my ideal baking situation.

Apple Cinnamon Upside-Down Cake​

The cake itself is the slightest variation on the summery Peach Upside-Down Cake I made in 2020, but updated for fall with a little more comforting spice. It’s a simple torte batter poured over a mix of brown sugar, butter, and sliced apples that bakes up to tender butterscotch-edged perfection.

There are certainly prettier ways to arrange your apples for this cake, and I know that the finished product could benefit from a drizzle of caramel and a scoop of ice cream, but I like it like this. Thrown together for the fun of it, photographed without a plan, eaten warm before noon on a weekday. It feels authentic, which is exactly how I hope this space comes across.

Apple Cinnamon Upside-Down Cake​

Thank you for being here and for supporting this little project of mine for so long. It means the world. I hope we bake together for many years to come.

Happy birthday, E2 Bakes.

Apple Cinnamon Upside-Down Cake​
Apple Cinnamon Upside-Down Cake
makes 1 9-inch round cake

For the apples:
2 large baking apples (I used Granny Smith & Pink Lady)
1/4 cup unsalted butter
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt

Batter:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract

For serving (optional):
vanilla ice cream

Preheat oven to 350F. Heavily grease a 9-inch round cake pan. Set aside.

Slice apples in 1/4-inch slices. No need to peel. Discard cores.

In a small saucepan, combine butter and dark brown sugar. Place over medium-low heat and stir constantly until butter and sugar are melted and fully homogeneous, 3-5 minutes. Remove pan from heat. Pour mixture into a 9-inch round cake pan, using a silicone spatula to spread it over the entire bottom of the pan.

Top the brown sugar mixture with single layer of sliced apples, slightly overlapping them for the prettiest effect, in any design you like. Set aside.

In a small-medium bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until very light and fluffy (about 2 minutes). Beat in granulated sugar and light brown sugars. Mix in eggs one at a time, followed by vanilla extract. With the mixer on low, mix in dry ingredients. Batter will be thick.

Drop batter in spoonfuls over the peaches. Use an offset icing knife or the back of a spoon to spread it in an even layer. Tap the pan on the counter 5 times to release any large air bubbles. Bake 40-45 minutes, or until a toothpick inserted near the center comes out clean or with only a few moist crumbs (not wet batter).

Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge a couple of times. Place a cake stand or large serving plate upside down over the top of the pan. Holding on to the plate and pan with oven mitts, quickly invert them so that the plate is right-side-up and the pan is now upside-down. Tap the top of the pan a time or two to help the cake release. Lift off the empty pan. If any fruit sticks to the pan, just nudge it back onto the cake with your fingers or a spoon.

Serve cake warm, room temperature, or cold, with ice cream, if desired.

Cake is best the day it's baked, but will keep in the refrigerator for up to three days.

Friday Favorites: Apples

Friday Favorites: Apples​

It’s apple season and I am here for it! They were littered everywhere when we were leaving Maine a couple of weeks ago, and it took everything in me not to scoop them up and bring them home to bake! While I wouldn’t trust apples growing in NYC parks (much less on the ground), I definitely trust the ones at the markets! Whether they’re tucked into a pie, folded into a buttery cake batter, or rolled up in yeast dough, baking with apples is one surefire way to get in the seasonal spirit! Here are a few of my favorite apple recipes from the archives.

Friday Favorites: Apples​

Cranberry Apple Pie

This recipe is from the first few weeks of this blog’s existence, but I remade it last year (she needed some Glamourshots), and I’m here to tell you: it’s SO delicious. Sweet and tart and perfectly spiced, this is one to make when cranberries start showing up in a few weeks!

Friday Favorites: Apples​

Apple & Pear Galette

I love pie, but the ease of galettes wins me over every time! Here apples and ripe pears are nestled into a rustic free form pie crust. It’s a perfect autumnal dessert if I’ve ever had one!

Friday Favorites: Apples​

Apple Pie Cinnamon Rolls

Want the flavors of apple pie for breakfast? Make yourself some Apple Pie Cinnamon Rolls! These were my second post ever, and having remade them for a photoshoot recently, I can confirm that they still make all my apple pie breakfast dreams come true.

Friday Favorites: Apples​

Apple Turnovers

I love turnovers! They’re like pop tarts for grown ups. This apple version is made with my go-to rough puff pastry and folded on the bias for the flakiest little triangles of apple goodness you’ve ever had.

Friday Favorites: Apples​

French Apple Cake

This is easily the most popular recipe on this blog, and for good reason. Its pure, buttery cake base and chunks of soft apple have no pie spices to detract from their balance of flavors. I clearly love apple pie things, but this simple favorite is something really special.

What’s your favorite way to bake with apples? Let me know in the comments or on social media!

Vegan, Gluten-Free Apple Crisp

It may surprise you to learn that all our meals in Maine are vegan and gluten-free. While we don’t all subscribe to that diet year-round, keeping everything this way accommodates everyone (and keeps me from making multiple dinners). While those limitations may stymie some cooks, I do my best to lean all the way in, making sure that our baked goods and desserts fit the same parameters—it’s more fun to bake when everyone can enjoy the final product.

Vegan, Gluten-Free Apple Crisp​

Over the years, our Maine menus have included gluten-free graham crackers, baked oatmeal, blueberry popsicles, pumpkin oatmeal, peanut butter cookies, and a sheet cake. Knowing we’d be up there for the autumnal equinox this time around, this year’s major dessert offering was an easy and seasonal Vegan, Gluten-Free Apple Crisp.

Oh, y’all, I love crisps. They’re so easy and so satisfying—they hit all the same buttons as pie, but they’re a tiny fraction of the work. You can make them with pretty much any fruit, changing up the spices and such to suit whatever it is you have on hand, and—oh yeah—you can serve them warm from the oven without any concern for structural integrity. They’re not recipes for instant gratification, but when it comes to baking from scratch, they’re not far off!

This Vegan, Gluten-Free Apple Crisp has the same steps as the traditional variety: make the filling, make the topping, layer them, then bake ‘til bubbly and serve with vanilla ice cream. The only differences here are that the butter is vegan, the flour is made of almonds, and the ice cream is dairy-free. The crispy, nutty, oat-laden topping and the perfectly spiced apple filling you love are all still there, and they are spectacular. Especially when eaten with friends you love on an island off the coast of Maine.

Vegan, Gluten-Free Apple Crisp
makes one 9-10 inch dish, about 6 servings

Filling:
4-5 large apples, peeled & thinly sliced (5 cups slices)
2 teaspoons apple cider vinegar
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt

Crisp Topping:
1 cup rolled oats
1/2 cup almond flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher or sea salt
1/2 cup vegan butter (or refined coconut oil), melted

For serving:
dairy-free vanilla ice cream (optional)

Preheat oven to 350F. Grease a 9-inch casserole dish or cast iron pan with vegan butter (or refined coconut oil). Set aside.

Make the filling. Place apple slices in a medium mixing bowl and toss with vinegar, sugar, cornstarch, cinnamon, nutmeg, and salt. Transfer to the prepared baking dish.

Make the crisp topping. In a medium mixing bowl (I just wipe out the one I used for the apples), whisk together oats, almond flour, sugar, cinnamon, nutmeg and salt. Add melted butter and stir until everything is saturated. It may seem sandy; this is okay. Scatter topping onto the apples.

Bake 28-30 minutes, until topping is browned and apples are tender. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.

Sparkly Applesauce Muffins

Sparkly Applesauce Muffins​

These Sparkly Applesauce Muffins are so easy and so good! They’re a perfect treat for transitioning from summer to fall, before everything is truly all pumpkin spice all the time…which will be next week on this website and also everywhere.

The batter is made with ingredients you likely already have at your disposal and comes together in a flash. Divide it into a muffin tin, filling each well up to the top, and then sprinkle on a thick (thick!) layer of sugar and pie spices before sliding them into the oven.

While baking, the muffins will dome dramatically. This is because of the baking powder and baking soda, of course, but also because the oven time begins with a blast of 425F heat that jumpstarts the rise. After five minutes, the temperature is reduced to 375F for the remaining time, yielding tender muffins with the most glorious sparkly, crackled tops!

Sparkly Applesauce Muffins​

Once the muffins are cool enough to handle, dig in! You’ll love the simple balance of pie spices and buttery apple flavor, and that’s to say nothing of the textures! The tops are crisp and crunchy, and the insides are sooo soft. Be forewarned that this perfect combination is fleeting, however, as the topping will start to melt in about a day. If you want to keep your applesauce muffins around for longer, bake them without the sugary flourish. There’s no need to miss out entirely though—you can still have the sparkling effect by painting the tops of the cooled muffins with butter and dipping them into the spiced sugar before serving.

Sparkly Applesauce Muffins​

I’m all about living in the solution, y’all! Especially when it means there’s a sparkling batch of applesauce muffins on my counter and yours.

Sparkly Applesauce Muffins​
Sparkly Applesauce Muffins
makes 12 muffins

Topping:
1/4 cup granulated sugar
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Muffin Batter:
1 teaspoon apple cider vinegar or lemon juice
~2/3 cup milk of choice, room temperature
2 cups all-purpose flour
1 cup granulated sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted & cooled slightly
1 cup (8 ounces) unsweetened applesauce

Preheat oven to 425F. Use muffin liners to line 12 cups in a standard muffin pan (or grease them well). Set aside.

Make the topping. In a small bowl, use a fork to whisk together sugar, cinnamon and nutmeg. Set aside.

In a liquid measuring cup or small mixing bowl, use a fork to whisk together vinegar and milk. Set aside to rest for 5-10 minutes, until curdled.

In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Whisk eggs into milk mixture one at a time, followed by melted butter and applesauce. Add half the liquid to the dry ingredients. Use a silicone spatula or wooden spoon to stir ingredients together (15 strokes maximum). Add remaining liquid and stir to combine (15 strokes maximum). Batter will be thick.

Divide batter among prepared muffin cups, filling to the tops. Sprinkle a heaping teaspoon of the topping mixture onto each well of muffin batter. Tap full pan five times on the counter to release any air bubbles.

Bake muffins 5 minutes. Reduce temperature to 375F and bake another 15-16 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pans for 10 minutes before removing to a rack to cool completely. Serve immediately. Leftovers will keep covered at room temperature for up to a day. Sugar topping will degrade over time.

Apple & Pear Galette

Apple & Pear GaletteI don’t know why I’ve never thought to make a galette for Thanksgiving, but it feels like a gross oversight on my part.Apple & Pear GaletteGalettes are pie’s more chilled out cousins. They’re free-form, don’t require a pie plate or crimping, never need blind-baking, and you can put pretty much anything but custard inside. Easy easy easy, and positively perfect for a busy day like Thanksgiving. I’m mystified as to how I didn’t realize that until now–it’s so obvious!Apple & Pear GaletteToday’s galette is filled to the brim with sliced tart apples and sweet ripe pears, and it’s seasoned with cinnamon, cardamom, ginger and nutmeg. I like to think of those spices as somewhere between regular apple pie and chai. Yum!Apple & Pear GaletteAssembling an Apple & Pear Galette is as simple as mounding your dough in the center of a piece of pie dough, folding the excess pastry toward the center, and dotting the whole thing with butter. Brush the exposed pie dough with egg wash, sprinkle it with coarse sugar for beauty and crunch, and then bake your galette for about 50 minutes at 375F. You’ll know it’s ready when the filling is bubbling, the pastry is well-browned and your kitchen smells outrageously good—like apples and pears and brown butter.Apple & Pear GaletteAnother thing galettes have over pies? They cool really quickly. I will pretty much never tell you to slice a pie before it has hit room temperature, which can take hours. Galettes though? They’re thin enough that they can be sliced at warm room temperature without any consequence. This beaut was sliced an hour after it came out of the oven, and the worst thing that happened was that it melted my ice cream slightly more quickly than it would have otherwise. And by worst thing, I mean a very good thing. Very good.Apple & Pear Galette

Apple & Pear Galette
makes 1 galette

2 large tart baking apples, peeled, 1/4-inch sliced
2 Bosc or Bartlett pears (about 7-8 ounces each), peeled, 1/4-inch sliced
1 1/2 teaspoons apple cider vinegar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1/4 teaspoon Kosher or sea salt
1/2 recipe All-Butter Pie Dough, or other good single crust recipe
2 tablespoons butter, cut into small pieces

For assembly:
1 large egg
1 teaspoon water
coarse sugar

For serving:
vanilla ice cream
whipped cream

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine apple and pear slices in a large mixing bowl. Add apple cider vinegar, sugar, cinnamon, cardamom, ginger, nutmeg, cornstarch, and salt. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling to contain it. Dot exposed filling with butter.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.

Apple & Pear GaletteApple & Pear Galette