tag:blogger.com,1999:blog-2731653621954485934.post6597911446691330930..comments2023-05-20T02:29:22.632-05:00Comments on Bungalow Barbara: Heavenly Cake Bakers: Apple Upside-Down CakeBungalow Barbarahttp://www.blogger.com/profile/10944360825235091121noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2731653621954485934.post-2082593936352035112009-10-21T11:05:23.504-05:002009-10-21T11:05:23.504-05:00Hi Barbara, I used Honey Crisp organic too and the...Hi Barbara, I used Honey Crisp organic too and they were very good - no bad spots. Usually when I bought organic Golden Delicious they have several small sized bad spots. This being said, I usually inspect things carefully before I buy them (you should see me inspecting a slab of brie cheese - the guy behind the counter actually ask me if I need some help LOL).<br />Patricia - it seems like every time you post a blog entry or a comment I learn something from you. I will have to remember the "drop the pan" technique next time.Jennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-2731653621954485934.post-15562166586656069102009-10-20T23:09:20.729-05:002009-10-20T23:09:20.729-05:00Hi Barbara - great write up! I actually used 3 ap...Hi Barbara - great write up! I actually used 3 apples... and I would call them med-large size. <br /><br />I also got a few more air bubbles than usual... I think they're from where the apples and cake batter meet, just a hunch. <br /><br />Anyway, if you drop your pan on the counter from a few inches above, you'll force that batter down into the spaces around the apples and hopefully release some of those bubbles before the cake goes into the oven. <br /><br />I too will make a note to lower the oven rack next time. I used dark brown sugar, caramelized the sugar very well, and preheated my stone for an hours and still didn't get as dark a bottom as I would have liked. Next time!Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.com