My guess was right. The over-achiever’s “Big Egg” was a double yolk, and it was a perfect addition to the cake I planned to make.
I had a lot of apples to use up, so an apple upside-down cake seemed like a good idea. I peeled and cut thin slices of apple and cooked them in a bowl in the microwave for a couple of minutes. With a bit of brown sugar and cinnamon and maybe a tablespoon of flour to deal with the extra juice, I stirred up the hot apple mixture and set it aside.
On thinking it over, you could make this with most kinds of fruit. Berries might work too if you added a thickener so they aren’t so runny.
The batter was a standard white cake recipe, but to be honest, I just fudged it, putting in what I remembered from the recipe.
About 1/2 c. soft butter
2/3 c. white sugar
one over-achiever egg (or two regular eggs)
a pinch of salt
a squeeze of lemon juice
about 2 c. of flour
1/2 tsp. baking soda
2 level tsp. baking powder
about 2/3 c. milk
These are all ABOUT quantities. If you’re unsure, use a standard white cake recipe from any old-fashioned cookbook.
Put a good tablespoon of butter in the glass baking dish, sprinkle with brown sugar and put in the microwave for a few seconds to melt butter.
Pour in the warm apple mixture and spread it evenly. Top with the batter which should be just barely a bit runny.
Bake 35 minutes at 350 degrees.
After it has had a few minutes to cool, flip the cake onto a plate. In this case, some of the apple stuck to the pan and I had to spoon and spread it back onto the cake, but that worked out okay.
The taste was delicious!
Would you like a piece with a cup of tea or coffee?
Also, while you’re having your cake, please visit my other blog, anneli’s place