Located in Big Sur, California, the Big Sur Bakery is nestled behind a gas station surrounded by the spectacular coastal landscape. The three owners, Philip and Michelle Wojtowicz (chef and baker) and Michael Gibson (host) have created a culinary haven for locals and tourists travelling down the Pacific Coast. A brief history of the Big Sur is included at the beginning of the book.
The Big Sur Bakery Cookbook Recipes
The book is divided into themed monthly sections. Each section profiles a local food provider and lists the recipes accompanied by stunning photography. The Big Sur Bakery Cookbook recipes are well written, organized and easy to follow.
Some of the breakfast menu offerings are scones, breakfast pizza topped with eggs and bacon and thick nine grain pancakes served with either maple syrup and butter, berries or yogurt.
A variety of succulent dishes such Roast Leg of Lamb with Pesto, Braised Rabbit with White Wine and an Osso Buco made with venison are llisted on the dinner menu. Michelle's delectable homemade desserts are a must, from classic pies, cakes, ice cream and cookies.
There also is a Christmas Eve menu of traditional fish dishes and Dresden Stollen for dessert.
The Big Sur Bakery Cookbook reflects the passion of the authors,their cuisine and the community of the Big Sur. It is certainly a must-have cookbook.
The Big Sur Bakery Cookbook Apple Upside-Down Cake Recipe
This recipe uses nutmeg instead of cinnamon as the traditional spice for apples in baking for a different twist. It is includes homemade apple butter and caramelized apples. Each step is easy to follow and the result is a sweet and delectable cake. Place a cookie sheet under the skillet in the oven to catch any overflowing juices.
Apple Upside-Down Cake Recipe
This recipe is reprinted with permission by HarperCollins.
Serves 8 to 10
Ingredients:
For the apple butter:
- 1 vanilla bean
- 6 apples (golden, delicious, honey crisp, or Granny Smith), peeled, cored, and cut into ½ inch cubes
- Juice of 1 lemon wedge
- 2 teaspoons freshly grated nutmeg
- ¼ cup sugar
For the caramel apples
- ¼ unsalted butter, softened
- 1 ¼ cups sugar
- 5 apples, peeled, cored and each cut into 8 wedges
For the cake
- ½ cup unsalted butter, softened
- 1 cup (packed) light or dark brown sugar
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon freshly grated nutmeg
- 1 egg, beaten
- 1 ¾ cups all-purpose flour
How to make the Apple Upside-Down Cake
How to make the apple butter:
- Split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, and put the pulp and the pod in a medium saucepan.
- Add the apples, a few drops of lemon juice, and the apple juice, nutmeg, and sugar.
- Cover and cook over medium heat until the apples are steamed and soft, 7-10 minutes.
- Smash the apples with the back of a wooden spoon until they form a sauce. Cook over low heat, stirring frequently to allow the excess moisture to evaporate, for another 10 to 15 minutes.
- The apple butter is ready when it becomes thicker and smoother and has a rich tan color. Let the apple butter cool to room temperature. Remove the vanilla pod.
Adjust the oven rack to the middle position and preheat the oven to 350°F.
How to make the caramel apples:
- Cream the butter and sugar in an electric mixer fitted with the paddle attachment for 1 to 2 minutes.
- Transfer the mixture to a 10-inch cast-iron skillet and cook over medium heat until it caramelizes to a deep golden brown, about 7-10 minutes.
- Carefully add the apple wedges, transfer the skillet to the oven, and bake for about 15 minutes, until the apples are tender but still retain their shape.
- Remove from the oven and let them cool completely in the skillet. (Leave the oven on.)
While the apples are cooling down, prepare the cake batter:
- Cream the butter, brown sugar, salt, baking powder, and nutmeg in an electric mixer fitted with the paddle attachment.
- Add the egg and 1 cup of the apple butter, and mix to combine.
- Add the flour and mix until just incorporated – be careful not over mix the batter of the cake will be tough.
- Pour the cake batter directly over the caramel apples in the cast-iron skillet, and bake for 35-45 minutes.
- The cake is ready when a skewer inserted in the center comes out clean. Remove from the oven and let cool slightly.
Using a pair of kitchen towels or oven mitts, invert the cake:
- Place a plate that’s larger than the skillet and plate over together, inverting the cake on the plate.
- Slowly lift off the skillet. If any apples stick to the skillet, remove them with a spatula and put them back on the cake. Let the cake sit for at least 20 minutes before cutting and serving it.
Book cover photo printed with the written permission of HarperCollins.
Title : The Big Sur Bakery Cookbook
Authors : Michelle and Philip Wojtowicz, Michael Gilson with Catherine Price
Publisher: HarperCollins
ISBN: 978-0-06-144148-6
List price: $40.00 US
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